Egg Drop Soup Recipe
Egg Drop Soup Recipe photo by Taste of Home

Egg Drop Soup Recipe

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4.5 11 19
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“We start many stir-fry meals with this easy Egg Drop Soup, which cooks in just minutes flat," writes Amy Corlew-Sherlock from Lapeer, Michigan. "There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. “I got the recipe from Grandma’s old cookbook,” Amy recalls. “And when my kids were slow to enjoy eating meat, this ‘souper’-quick dish provided them with easy-to-digest egg protein.”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 egg, lightly beaten
  • 1 green onion, sliced

Nutritional Facts

3/4 cup: 39 calories, 2g fat (trace saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, trace fiber), 3g protein


  1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
Originally published as Egg Drop Soup in Simple & Delicious September/October 2006, p19

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Reviewed Dec. 7, 2015

"Simple and to the point. This makes a great starter for a larger Asian meal or alone as a quick lunch! Found in my Taste of Home Quick Cooking 2007 book. Occasionally, I will add a drop or two or sesame oil to change things up."

Reviewed Jun. 11, 2015

"This is a great recipe - simple and direct. The only things I would recommend is pour your eggs through a strainer when adding to the thickened broth. This will give you the "Egg Drop" appearance the Chinese achieve. Also, add white pepper. This completes the flavor profile. I added 1/4 teaspoon to the recipe above and it was just right for us. However, you may have to adjust to your liking. Remember white pepper is a little hotter than black pepper. Add a little and taste and adjust."

Reviewed Jan. 27, 2015

"Delicious! The only changes I made were to increase the chicken broth to 4 cups and add 2 green onions."

Reviewed Feb. 20, 2014

"I decided to do a Chinese dinner theme and started out with this soup.. My husband and daughter were convinced I bought this from our favorite Chinese restaurant.. It's easy and delicious!"

Reviewed Dec. 16, 2012

"Tastes good, but I would like it to look a little more yellow."

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