Egg Drop Soup

This classic of Chinese Takeout Menus everywhere needs little introduction. Our version requires very few ingredients, and since we nearly always have them on hand, we figured it was a perfect quarantine lunch. We hope you enjoy!

Time: 15 Minutes

Ingredients (per serving):

  • Soup Base. Either:
    • 2 Cups of Water and 1 Cube of Vegetable or Chicken Boullion or
    • 2 Cups of Vegetable or Chicken Stock
  • 1 Egg
  • 1 Tablespoon of Corn Starch (more if you like a thicker soup)
  • Chives or Scallion Onions


  • Pour your water (with boullion cube) or stock into a pot, and bring to a simmer.
  • When your liquid is simmering, slice your scallions or chives into ribbons, and add them.
  • In a measuring cup or small container, mix your corn starch with equal parts warm water, and stir to combine. Pour into your vegetable stock.
  • While your liquid continues to simmer and thicken a little, crack an egg into a bowl, and beat it with a fork.
  • While stirring the soup liquid with your fork, slowly pour your egg into the soup. The fork will break up the egg into the iconic thin strips.
  • Allow to simmer to your desired thickness.
  • Plate, devour, and enjoy!

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