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Egg drop soup

This easy & authentic egg drop soup recipe can be made in less than 15-minutes.

Yield: 2 Servings

  • 4 cups Low sodium Vegetable stock

  • 2 Eggs

  • 2 tbsp Cornstarch

  • 3 tbsp Water

  • 1 tsp Soy sauce

  • 1/4 tsp Black pepper powder

  • Salt to taste

  • 1/4 cup Green onion/scallions, chopped

  • Whisk the eggs together in a small bowl and keep it aside.

  • Mix cornstarch with water in a small bowl and keep it aside.

  • Add vegetable stock to a pot along with soy sauce, salt and black pepper powder.

  • Pour the corn starch water into the broth. Heat over medium heat until it comes to boil, stirring occasionally.

  • Once the broth comes to boil, slowly pour the whisked eggs in a very thin stream into the soup stirring continuously.

  • Remove pan from heat, season with salt and additional black pepper powder if required.

  • Garnish with green onions and serve immediately.

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