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Easy Egg Drop Soup

 Easy Egg Drop Soup
Egg drop soup is a must when my family eats Chinese food. With my simplified at-home version, my boys can enjoy it whenever they want. —Jona Bleskin, Great Falls, Montana
6 ServingsPrep/Total Time: 30 min.


  • 6 cups chicken broth
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon ground ancho chili pepper
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 4 eggs
  • 2 tablespoons water


  • In a large saucepan, combine the broth, ginger, mustard and chili
  • pepper. Bring to a boil. Combine cornstarch and cold water until
  • smooth; gradually stir into the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened.
  • Whisk eggs and water. Turn off the heat. Drizzle beaten eggs into hot
  • broth, without stirring. Let stand for 2-3 minutes or until eggs are
  • set. Remove from the heat and stir. Yield: 6 servings.