Basic Egg Drop Soup


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.

Total Time:
20 mins


  • 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


  1. In a large pot, combine broth, oil, salt, pepper, and sugar. Bring to a boil over medium-high heat.

  2. Meanwhile, combine cornstarch and water.

  3. Once broth is boiling, add cornstarch mixture and stir until thick and bubbly.

  4. Remove broth from heat and slowly stir in the eggs.

  5. Add vegetables or tofu, if using, and heat through. Serve with soy sauce and green onions.

    Egg Drop Soup
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