Classic Egg Drop Soup

Everyone needs this basic recipe in their arsenal. Use a good-quality chicken stock here for stunningly flavorful results.

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  • Servings: Makes about 7 cups

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  • 6 cups chicken stock
  • 1 tablespoon finely grated fresh ginger
  • Kosher salt 
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons corn starch
  • 3 large eggs
  • 1 tablespoon toasted sesame oil
  • 1 small bunch scallions, thinly sliced
  • Freshly ground black pepper

How to make this recipe

  1. Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.

  2. Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.

  3. Remove the saucepan from heat. Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.

  4. Season the soup with salt to taste. Serve the soup topped with the scallions.

Contributed By Photo © Ian Knauer Published August 2014

1054417 recipes/classic-egg-drop-soup 2015-11-23T22:10:49+00:00 Ian Knauer asian|soups-and-stews|winter|appetizers-starters august-2014 recipes,classic-egg-drop-soup 1054417

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