Egg Drop Soup recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

This simple soup combines the flavours of chicken, soy sauce and eggs - and that's it! Beaten eggs are stirred into a simple chicken soup made with chicken stock, then cooked and served immediately.


  • 1.5 litres chicken stock
  • 2 tbsp. corn flour
  • 2 tbsp. soy sauce
  • 3 tbsp. white vinegar
  • 2 spring onions
  • 3 eggs
  • Dash of fish sauce (optional)


  1. Thinly slice the spring onions. Beat the eggs in a bowl. Mix the corn flour with a little of the chicken stock until smooth.

  2. Heat the chicken stock in a saucepan. Add the corn flour and stir well, then stir in the soy, vinegar and sliced spring onions.

  3. Bring the soup to the boil, then reduce to a simmer. Add the eggs, stirring all the while, and simmer until the eggs are cooked. Serve immediately.

If you like, make the soup a little more filling by adding some thinly sliced cooked chicken. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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