Total Time
Prep 5 mins
Cook 0 mins

This is the only thing I use bouillon cubes for any more, because I like egg drop soup pretty salty like this. I serve this as any easy first course for a Chinese-themed meal.


  1. Bring the water to a boil.
  2. Dissolve the bouillon cubes and back the heat off to a simmer.
  3. Beat the eggs well with.
  4. Drizzle the eggs into the broth, and stir immediately with a fork to get nice strands of egg.
  5. Ladle into serving bowls. Garnish with lots of black pepper and chives.
Most Helpful

This was fast, easy and delicious. Loved the addition of the chives and pepper on top.

LainieBug December 04, 2011