Egg Drop Soup


This is one of the quickest and easiest soups to make.  It is perfect if you are just starting to try Oriental cooking.

serves 4


2 cans chicken broth or 1 qt. Chinese chicken stock

3 eggs

3 TBS. corn starch dissolved in small amount of cold water

2 TBS. soy sauce

few drops yellow food coloring

2 green onions (scallions) sliced thin diagonally

sesame oil ( the dark amber kind found in the Oriental section of the grocery store, NOT the  stuff from the health food store)

salt and white pepper  to taste


Beat eggs slightly, just enough to break the yolks. Set aside.

Bring the chicken stock to a simmer.  Add the soy sauce, food color and salt and pepper. Taste and adjust seasonings.  Add the corn starch slowly while stirring.  Use more or less, according to how thick you like your soup.  Remove pan from heat and slowly add the eggs to the soup using a gentle swirling motion with a large spoon.  The eggs will set and cook in the hot liquid.  Serve in soup bowls and garnish with  green onions and a few drops of sesame oil.

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