Total Time
Prep 10 mins
Cook 12 mins

This is one of the simplest soups there is. But it is so comforting. I like that this one doesn't taste as thick and slimey. Why order from a Chinese Restaurant when you can do it quicker and better at home?

Ingredients Nutrition


  1. Bring broth and ginger to a boil.
  2. Whisk in beaten eggs. Cook for 1-2 more minutes.
  3. Add scallions, stir.
  4. Serve steaming hot.
  5. You could add soy sauce to taste at the table.
  6. You could add finely sliced celery and grated carrots just before the eggs.That way you get some veggies inches Good idea with picky children.


Most Helpful

This is sooo easy and satisfying! I made as directed, making one serving out of a third of the recipe. Instead of canned chicken noodle soup, I'm thinking this will be my under-the-weather-pick-me-up soup; I'll just add some Ramen noodles at the beginning. Thanks, *Bellinda*! Made for Veggie Recipe Swap.

mersaydees September 30, 2009

I am needing to find allergy free recipes (not dairy, wheat, lots more) for my 15 yo. This was perfect, except I only put onions on mine, as kids wouldn't like it and she's allergic to onions. Very easy to make and I added some browned cubes of chicken that I added a little curry powder to. Served with your recipe#382390 and it was a meal everyone loved (hard to come by lately). Made for V@gan Swap 8-09.

WI Cheesehead August 01, 2009

Mmmmm, delicious! I made this soup with a chicken stir fry, and fried rice. The perfect compliment to the meal. My husband said it was better than any Egg Drop Soup he's had in a restaurant! I added celery and a little salt and pepper, too. Enjoy!

Wright Family Chef June 18, 2009

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