Loading Video...

Asian Egg Drop Soup

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


4 cups prepared chicken stock, plus 2 tablespoons

1/2 teaspoon grated fresh ginger

1 tablespoon soy sauce

1 tablespoon cornstarch

2 eggs, lightly beaten

2 green onions, chopped, including ends

Salt and white pepper, to taste


  1. Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Egg Drop Soup

Egg Drop Soup

Lemon Egg Drop Soup

Vegetarian Egg Drop Soup

Chicken Egg-Drop Soup

Straciatella (Italian Egg Drop Soup)

No Recipe Recipe: Simple Egg Drop Soup

Hot and Sour Egg Drop Soup with Quail