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Egg Drop Soup

Egg drop soup - easy recipe with only 3 ingredients: eggs, tomatoes, and chicken broth. Quick egg drop soup recipe that takes 10 mins |


Egg Drop Soup Recipe

Serves 4 as part of a multicourse meal | Prep Time: 10 Mins | Cook Time: 5 Mins


2 tablespoons corn starch
3 tablespoons water
1 can (14-oz/400-g ) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten


In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads. Dish out into individual serving bowls and serve immediately.

Serves Egg Drop Soup with:

Fried Rice

Fried Rice

Chow Mein

Chow Mein

Chow Mein

Kung Pao Chicken

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21 COMMENTS... read them below or add one

  1. DanS

    Nice Recipe. Good tip on turning the heat off before adding egg. Otherwise egg will cook too quickly and there won’t be nice “egg drop”
    Thanks for sharing!

  2. The photo has red stuff in the soup but no reference to that in the recipe. The red looks like chili pieces. Also, the egg looks like it has cabbage mixed in. Is the photo attached to the correct recipe?

  3. Steve G

    Wow… simple recipe, add a scoop of jasmine rice to the bowl, slice of homemade bread and you have dinner! My kids loved it! This was a couple min prep and 15 min cooked, quick meal, quick clean up!

  4. Jag

    1. Great recipe. Thanks. One question on recipe measures:
    a.”1 3/4 cups (425 ml) homemade chicken broth”
    b.”1 cup (250 ml) water”

    2. The cup measures do not seem consistent? 3/4 cup= 188 ml? Please clarify.

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