Egg drop soup is a popular dish in the United States, especially in Chinese American cuisine. It's made with a chicken broth base, beaten eggs, and seasonings such as green onions, salt, and pepper.


4 cups of chicken broth, 2 beaten eggs, 1 tbsp of cornstarch (optional), 2 tbsp of water (if using cornstarch), 1 green onion, thinly sliced, Salt and pepper to taste


In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.In a small bowl, whisk together the beaten eggs and set aside.

If using cornstarch, whisk together the cornstarch and water in a separate bowl. Slowly pour the beaten eggs into the boiling broth, stirring gently with a fork to create ribbons of cooked egg.

If using cornstarch, add the cornstarch mixture to the broth and stir until the broth thickens slightly. Add the green onions, salt, and pepper to taste.

Serve the egg drop soup hot, garnished with additional green onions if desired. This egg drop soup recipe is a quick and easy way to enjoy this classic dish.

You can adjust the seasonings to taste, and also add additional ingredients such as sliced ginger or diced vegetables for more flavor. Enjoy!

Spinach: add a handful of fresh spinach leaves to the soup for added nutrients and flavor.Tofu: add some diced firm tofu to the soup for extra protein.

Sesame oil: drizzle a small amount of sesame oil over the top of the soup just before serving for a nutty flavor.Hot sauce: add a few drops of your favorite hot sauce to the soup for some heat.

Shiitake mushrooms: sliced shiitake mushrooms can be added to the broth for a meaty texture and flavor.