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5 from 1 vote

1. Basic egg drop soup:

This is the most basic egg drop soup that you will find in your local Chinese restaurants, and you have probably ordered it many times already. Now you can make it at home with just a few ingredients.


  • 3 cups of chicken stock
  • a few white part of the spring onion
  • a few slices of ginger
  • 1.5 tbsp of cornstarch + 3 tbsp of water
  • 2 eggs well beaten
  • 1/2 tsp of salt or to taste
  • 1/4 tsp of white pepper
  • Some diced green part of the spring onion for garnish


  • Crack 2 eggs into a bowl and beat it well.
  • Bring 3 cups of chicken stock to a simmer. Optionally, add a few talks of white parts of spring onion and a few slices of ginger just to give the stock a little bit extra flavor.
  • Mix 1.5 tbsp of cornstarch with 3 tbsp of water.
  • Once the stock comes to simmer, sieve out the aromatics and discard them. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened. We don’t want it to be super thick otherwise it is not a soup anymore.
  • Turn off the heat. Pour the beaten egg in slowly and stir it at the same time. Use the rest of the heat to cook the egg. If you keep the heat on, you will overcook the egg and the soup will not come out as silky.
  • Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion and enjoy!