Egg Drop Soup

Total Time Prep/Total Time: 15 min.
Yield 4 servings
Test Kitchen Approved
With just four ingredients and three steps, this simple egg drop soup recipe will show you how to easily make this classic Chinese-American take-out staple at home.

Ingredients

  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 large egg, lightly beaten
  • 1 green onion, sliced

Directions

  1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Nutrition Facts

3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

We often start our stir-fry meals with this fast egg drop soup — it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Recipe Creator

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