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An overhead view of two white bowls of egg drop soup by a blue napkin.

Egg Drop Soup



  • 6 cups chicken broth, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon freshly ground black pepper (more or less, to taste)
  • 3 tablespoons cornstarch
  • 3 large eggs
  • 1 large egg yolk
  • 1 teaspoon sesame oil
  • 4 green onions, sliced (and extra for garnish, if desired)
  • Optional:  fried wonton strips


  1. Pour 5 cups of the chicken broth in a dutch oven or large saucepan over medium high heat.  Add ginger, salt and pepper.  Bring to a boil.
  2. While the broth is reaching a boil, pour the remaining 1 cup of chicken broth in a small bowl and add the cornstarch.  Whisk until smooth.
  3. In a medium bowl, whisk the eggs and egg yolk.
  4. Once broth reaches a boil, slowly pour in whisked eggs, a little at a time (about 2 tablespoons at a time) whisking the eggs in the boiling broth each time.
  5. Add onions and stir to combine.
  6. Add cornstarch mixture and stir to combine.  Add sesame oil and stir again to combine.
  7. Top with additional sliced green onions and/or fried wonton strips.