Egg Drop Soup {Simple and Satisfying}
Prep time
Cook time
Total time
Egg Drop Soup was the perfect lunch soup and would also make a fantastic first course for an Asian themed dinner.
Recipe type: Soup
Cuisine: Chinese
Serves: 2
  • 4 cups chicken broth
  • 2 eggs
  • 1 Tbl. + 1 tsp. corn starch
  • ½ cinnamon stick, optional
  • 1 star anise, optional
  • 10-12 peppercorns, optional
  • ½” sliced ginger, optional
  • 2-3 scallions, thinly sliced, optional
  1. Place broth flavor infusers in a tea ball or spice bag and simmer with broth for 10 – 15 minutes then remove the spice ball.
  2. Make a corn starch slurry with about ¼ cup of broth and 1 Tbl. of cornstarch. Whisk it back into the broth and add any additional recipe ingredients like scallions or mushrooms and cook an additional 5 minutes.
  3. For the egg drop, whisk the eggs with 1 tsp. of corn starch in a small bowl.
  4. Bring the broth to barely a simmer then drizzle the beaten egg into the broth, pouring over the tines of a fork while slowly swirling the broth.
  5. Serve with a sprinkling of sliced scallion
Recipe by Lemony Thyme at