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  • Writer's pictureNicole Kuhn

Egg Drop Soup

Finally decided it was time to attempt egg drop soup! I love the silky texture mixed with the crunch of crispy wonton strips. This is a very quick and easy version that is equally as satisfying and is the perfect accompaniment to any meal.





  • 4 cups chicken broth

  • 3 green onions , chopped, white and green parts separated

  • 1 slice ginger

  • 1/4 teaspoon white pepper powder

  • 1/4 teaspoon salt

  • 4 teaspoons cornstarch

  • 1/8 teaspoon turmeric powder , for the yellow color (Optional)

  • 4 large eggs , beaten

  • 2 teaspoons sesame oil


  • Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.

  • Combine cornstarch, white pepper, turmeric, sea salt and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well.

  • Hold a fork (or two chopsticks slightly apart, or a strainer) across the top of the pot, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.

  • Drizzle sesame oil and sprinkle with the green part of the green onion.

  • Serve warm and enjoy!

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