Go Back
Bowl of easy homemade egg drop soup with green onions and tofu.

Easy Egg Drop Soup

A delightful homemade egg drop soup that’s quick, comforting, and packed with flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chicken broth
  • 2 large eggs beaten
  • 2 green onions, chopped
  • 1 tablespoon cornstarch optional for thickness
  • Salt and pepper to taste
  • Soy sauce to taste

Method
 

Preparation
  1. Heat the chicken broth in a pot over medium heat.
  2. If you’re feeling fancy, dissolve the cornstarch in a little cold water, and add it to the broth for extra thickness.
  3. Once the broth is hot, gently pour in the beaten eggs while stirring slowly to create lovely ribbons.
  4. Stir in the chopped green onions. Season with salt, pepper, and soy sauce to taste.
  5. Serve hot and enjoy your comforting soup!

Notes

This soup stores well for about 3-4 days in the fridge. To freeze, be aware that the eggs might change texture. Reheat gently, adding broth if needed.