Chicken Egg-Drop Soup

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  • Level: Easy
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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4 cups low-sodium chicken broth

1 1-inch piece ginger, thinly sliced

4 scallions, roughly chopped

2 tablespoons mirin (sweet rice wine) or dry sherry

1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes

1 teaspoon toasted sesame oil

4 tablespoons cornstarch

Kosher salt and freshly ground white pepper

3 large eggs, well beaten

1 small bunch watercress, tough stems removed


  1. Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls. 
  2.  Photograph by Con Poulos

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