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Egg Drop Soup

Prep Time:

5 Minutes

Cook Time:

15 Minutes





About the Recipe


  • 4 cups (1 quart) chicken broth

  • ½ teaspoon sesame oil (to taste)

  • ¼ teaspoon granulated garlic (to taste)

  • ¾ teaspoon salt (to taste)

  • 1/8 teaspoon pepper (to taste)

  • ½ teaspoon turmeric (optional for taste and color)

  • 1-3 tablespoons cornstarch (depending on preferred thickness of soup) (pre-mix with about a half cup cold broth or water to make a slurry)

  • 2-3 eggs (lightly beaten)

  • 2-3 tablespoons oil (1 tablespoon per egg)

  • 1 scallion (chopped)


  1. Bring the chicken stock to a low boil in a medium soup pot. Stir in the sesame oil, turmeric (optional), salt, and pepper. 

  2. Add the cornstarch slurry into the boiling broth until desired consistency. 

  3. Lightly beat the egg and oil together (1 T. oil to 1 egg) Use a spoon to stir the soup in a slow circular motion, and slowly drizzle in the egg to delicate make strings. If you want more egg, add more egg/oil mixture.

  4. Add the chopped-up scallions to the soup and serve hot.

Note: To make the crispy noodles that they serve on top of the soup in restaurants, cut up some won ton wrappers about ¼” thick, and fry in hot oil until golden brown. Place a small amount on top of the soup as a garnish just before serving.

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