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5 from 1 vote

Easy Egg Drop Soup

I've had the weird desire to make homemade egg drop soup recently - probably because where I live in San Diego, there just isn't great Chinese food locally, so I've been craving it. I made some tonight, and it came out fantastic -- and took about 10 minutes to make -- so I figured I'd share.
Prep Time10 mins
Course: Soup
Servings: 4
Calories: 127kcal


  • 4 cups chicken broth
  • 1/2 Teaspoon ground ginger
  • fresh green onions or chopped chives
  • 1/4 teaspoon salt
  • 1 1/2 Tablespoons cornstarch
  • 3/4 Tablespoon soy sauce
  • 3/4 Tablespoon sesame oil
  • 1/8 Teaspoon of paprika
  • 1/8 Teaspoon of cinnamon
  • 4 eggs
  • 1 egg yolk


  • Add the 4 cups of chicken broth to a medium saucepan, bring it to a rolling boil.
  • While you're waiting for the broth to boil, in a small bowl, whisk the eggs and egg yolk together using a fork or whisk.
  • Stir in the cornstarch with a whisk to thicken the broth a bit (this makes it easier for the eggs to get the stringy effect you're used to in egg drop soup), making sure it's completely dissolved.
  • Stir in the salt, ginger, green onions/chives, soy sauce, sesame oil, paprika and cinnamon.
  • Taste the broth at this point, to see if you want to add more soy sauce, sesame oil, ginger, paprika or cinnamon. I add cinnamon to just about every savory dish I can, but you do have to be sparing with it in this one. You probably won't need to add more salt, since the soy sauce is pretty salty already.
  • Drizzle the egg a little at a time from the fork into the boiling broth mixture. Egg should cook just about immediately.
  • Once all of the egg has been dropped, stir for another 30 seconds or so and you're done! Enjoy!


Calories: 127kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 213mg | Sodium: 1259mg | Potassium: 249mg | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg | Net Carbs: 5g