Egg Drop Soup

Simple but very tasty! I follow Seonkyoung Longest on Facebook and her recipes look tasty. and this one was right up my alley. I changed it a little to fit the size of our available packaging.


  • 4 cups chicken stock
  • 4 Tbs cornstarch
  • 3 Tbs water
  • 3 eggs
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 green onion, chopped


  1. Pour chicken broth in a pot; bring to boil over high heat.
  2. Combine cornstarch and water.
  3. Beat the eggs and add salt and pepper, set aside.
  4. Pour cornstarch water into boiling soup, while string. Bring back to boil.
  5. Stir boiling soup one direction to create a little ‘whirl pool’. Carefully pour beaten eggs into boiling soup while stirring.
  6. Count 5 seconds. Gently stir soup into same direction.
  7. Season with salt and pepper to taste. Bring back to boil and remove from heat.
  8. Garnish with chopped green onion and serve warm.


Yes this is very easy and very tasty. I did have a little issue with the corn starch lumping up but I was told after to blend the corn starch with hot liquid rather than cold. I could also try to pour it in slower.

Original recipe


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