Recipes and Cooking Basic Egg Drop Soup 5.0 (1) 1 Review It's a cinch to cook up an egg drop soup recipe that tastes just like what you get at a restaurant. Try it and see. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on April 23, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Ingredients 4 cup chicken broth ¼ teaspoon sesame oil Pinch of salt Pinch of black pepper Pinch of sugar ¼ cup cornstarch ¼ cup cold water 3 eggs, beaten ½ - 1 cup frozen mixed vegetables, thawed (optional) ½ 12 ounce package soft or firm silken tofu, cut into 1/2-inch pieces (optional) Soy sauce and/or sliced green onions, to taste Directions In a large pot, combine broth, oil, salt, pepper, and sugar. Bring to a boil over medium-high heat. Meanwhile, combine cornstarch and water. Once broth is boiling, add cornstarch mixture and stir until thick and bubbly. Remove broth from heat and slowly stir in the eggs. Add vegetables or tofu, if using, and heat through. Serve with soy sauce and green onions. Rate it Print