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Egg Drop Soup

Egg Drop Soup {Simple and Satisfying}

lightly adapted from The Kitchn
Egg Drop Soup was the perfect lunch soup and would also make a fantastic first course for an Asian themed dinner.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine Chinese
Servings 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


  • Place broth flavor infusers in a tea ball or spice bag and simmer with broth for 10 – 15 minutes then remove the spice ball.
  • 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.
  • For the egg drop, whisk the eggs with 1 tsp. of corn starch in a small bowl.
  • 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.
  • Serve with a sprinkling of sliced scallion