Asian Egg Drop Soup

"I love this soup! I used to buy the prepackaged seasoning for Egg Drop Soup at the grocery store until I found this recipe that is better and cheaper! Tastes just like what you would order at a restaurant and takes just minutes to prepare. I use chicken bouillon for the base most of the time and leave out the extra salt. Dried chives are good if you don't have fresh and any extras like thinnly sliced mushrooms or green onions are a great addition, but not necessary."
photo by Pismo photo by Pismo
photo by Pismo
Ready In:




  • Reserve 3/4 cup of chicken broth and pour the rest into large saucepan.
  • Stir in salt, ginger and chives (and any optional veggies); bring to a boil.
  • Combine reserved broth and cornstarch until smooth; add to boiling broth mixture.
  • In a separate bowl whisk together eggs.
  • Once broth is at a rolling boil, drizzle egg a little at a time into the broth.
  • Egg should cook immediately.

Questions & Replies

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  1. Soup tastes great and I love the simplicity of it.
  2. I added water chestnuts and carrots to mine and loved it.
  3. We enjoyed this quick and easy soup. I think this is the first time we have had ginger in Egg Drop soup and we liked the added flavor. Thanks Quest4ZBest. Bullwinkle.
  4. This is as good as it gets!! Tastes just like the soup at a chinese restaurant!! Easy to make!! My friend and I used to hit a chinese buffet once a week. We would drive 30 min to eat at one. I would love to find all my favorite recipes and i'm adding this one to the list. My boyfriend and I LOVE it.
  5. I made this tonight for a light dinner and it turned out great! I made it exactly as written except left out the salt as suggested. I also added some mixed frozen veggies (corn, carrots, green beans). I think next time I will add a little more cornstarch because I like my broth a little thicker and cut it down to 1 egg. Those are just personal preferences though. Thanks!


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