Egg Drop Soup


  • 3 eggs
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 3 green onions, thinly sliced (separate green tops from white onion)
  • 4 cups chicken or vegetable stock or broth
  • 1 Tablespoons Knorr Chicken Bullion
  • 2 tablespoons cornstarch
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • (optional) 1/4 cup creamed corn (with juice)


  1. Whisk the eggs in a glass measuring cup until smooth. Set aside.
  2. Slice the onions.
    1. Slice the white portion as thin as you can.
    2. Slice the green portions about 1/8″ thick and set aside to add as a garnish.
  3. Place the oil and onions in a medium sauce pan.
  4. Heat the onions on medium until they become soft and slightly translucent (not brown).
  5. Add the soy sauce.
  6. Add the stock, bullion, cornstarch, ginger, garlic powder, black pepper, and corn.
  7. Whisk together stirring occasionally.
  8. Bring the soup to a rolling boil and remove from heat.
  9. Stir the soup with the whisk or a spoon until it swirls in the pan.
  10. Slowly pour the egg mixture into the swirling soup. This should create long ribbons of cooked egg.
    1. NOTE: It is important that you do not stir the mixture while you add the egg or you will cause them to break apart too much.
  11. Ladle into a bowl and garnish with green onion tops.
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