Egg Drop Soup

Prep: 5 minutes 

Cook: 5 minutes 

Makes: Aprox 4 servings 


  • 4 Cups Chicken Broth 
  • ¼ Tsp Garlic Powder 
  • 1 Tsp Sesame Oil (optional) 
  • 4 Med-Large Eggs 
  • 1 Tsp Corn Starch 
  • 2-3 Tsp Room Temp Water 

Pour Chicken Broth with Garlic Powder into a medium saucepan. Don’t turn on yet. 

Whisk the Corn Starch into the Water in a small bowl until completely dissolved. Pour into the Broth mixture, stirring well. 

Turn on Med-Hi heat. 

While heating the broth, start cracking the eggs. Crack into a bowl then whisk until blended well. 

Once the broth is simmering (not boiling), with a spoon, start stirring the mixture, creating sort of a whirlpool effect. Keep this going. 

While stirring, slowly drizzle the eggs into the liquid. This creates those “egg ribbons” that we all love! The slower you drizzle, the finer the ribbons will be. If you like more “chunks” of egg, then pour the eggs in faster. 

After drizzling the eggs, remove from the heat. 

Add the Sesame Oil if you want. I think it’s essential, but some people don’t care for the taste in the soup. 

Serve hot, either alone or with any Asian inspired dish. A fantastic soup for a cold or sore throat. 

Best to eat it fresh. IMO, not so great, warmed up as leftovers. 

Serves 4 if you follow traditional serving rules. But for me, it serves 1. :)

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