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Egg drop soup

Egg drop soup

Egg drop soup is a popular Chinese soup full of flavor
Course Appetizer
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Hema


  • 2 cups good quality chicken stock
  • 1 egg
  • 2 tsp corn flour
  • 1-2 tbsp scallions (spring onions)
  • 1 tbsp coriander leaves(optional)
  • 1/2 tsp sesame oil
  • a big pinch of turmeric powder
  • salt, pepper & sugar (to taste)
  • 1/4 cup water (optional)


  • Heat up the chicken stock with salt, pepper, sugar added to taste, and the sesame oil.
    Egg drop soup preparation steps 1&2
  • Make a slurry out the cornflour, by either mixing it with a little bit of chicken stock or water. Keep the egg ready by beating it and adding a tsp of the cornflour slurry to it. 
  • Once the stock starts boiling, add the cornflour slurry. Constantly stir the soup till it thickens. 
  • Now using a fork pour the egg into the boiling soup, in a circular fashion, stirring constantly so that the egg forms  thin strands. 
  • Simmer for a minute or two till the egg gets cooked. Garnish with finely chopped scallions and/or coriander leaves.
    Egg drop soup preparation steps 5&6