Egg Drop Soup

A few days ago I went grocery shopping and due to the oncoming blizzard there were very few cartons of eggs left and I got stuck grabbing a pack of 18 vs my normal dozen. This caused me to look up a bunch of egg recipes, and this soup was one of the better dishes I was able to make. 

Egg Drop Soup.jpg


  • 4 Cups Vegetable Broth (you can use chicken broth if you prefer) 
  • 1/2 teaspoon of grated ginger
  • 1 tablespoon of soy sauce
  • 2 eggs beaten
  • 2 green onions chopped up very thin
  • 2 tablespoons cornstarch


  1. In a large pot bring vegetable broth to a boil, then add the ginger and the soy.

  2. Remove 1/2 cup of broth from the pot in a small cup and add the cornstarch and mix until the cornstarch is fully integrated. Add the cornstarch slurry to the pot and mix until the stock thickens a bit.

  3. Reduce the heat to a simmer and begin stirring the mixture in a clockwise motion, then slowly add the egg mixture a slowly so that the egg feathers. 

  4. Once all of the eggs have been added, turn the heat off and add the green onion.