Egg Drop Soup
A classic Chinese take out dish you can make at home in just 15 minutes. Seriously comforting, better than the restaurant version and so easy to make.
  1. Mix together chicken broth, ginger, garlic, sesame oil, salt and pepper in a saucepan.
  2. Heat over high heat until soup starts to simmer.
  3. In a small bowl mix together cornstarch and water.
  4. Add to broth mixture, stirring to combine.
  5. Cook for 1–2 minutes until soup start to thicken slightly. Taste the broth and adjust the seasonings if necessary.
  6. Using a spatula, stir the broth in a clockwise direction.
  7. Slowly pour in the beaten eggs while continuing to stir to form the long ribbons.
  8. Serve immediately, garnished with sliced green onions.
Recipe Notes


  • You can substitute 1 teaspoon ground ginger for the fresh ginger.
  • Sesame oil can be found in the Asian or ethnic foods section of grocery stores.

Recipe and photo reprinted with permission from Erin Sellin¬–Owner, Dinners, Dishes, and Desserts. For more recipes by Erin, visit