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Easy Egg Drop Soup

Total Time

Prep/Total Time: 30 min.


6 servings

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


  1. 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.
  2. 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.

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