Homemade Egg Drop Soup

The other day, I felt like making something "homemade." We don't have much in our fridge at the moment, so I looked through my ingredients and decided to make egg drop soup. I've never been a huge fan of this soup, but lately I've been in love with eggs. So, I thought I'd give it another try. Now, I am in love.
It's super duper easy to make! I didn't have ginger or green onions, so I left them out. I plan on remaking this once I pick those up.

Here is the recipe.  I got it from the FoodNetwork.com


  • 4 cups prepared chicken stock, plus 2 tablespoons
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • Salt and white pepper, to taste


Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve 


  1. EGG DROP SOUP IS MY FAVE!!! thanks for the recipe. yes, please!