37 ratings

Easy Egg Drop Soup

Better than takeout!
egg drop soup
The Daily Meal

This recipe is eggy, soothing and utterly comforting, especially on a cold day.


  • 4 Cups chicken broth
  • 1/2 Teaspoon sesame oil
  • 1 Teaspoon salt
  • 1/4 Teaspoon sugar
  • 1/2 Teaspoon turmeric
  • 3 Tablespoons Cornstarch
  • 3 Tablespoons cold water
  • 3 eggs, lightly beaten
  • Chopped scallions, to garnish


Step 1: In a pot, bring 4 cups chicken broth to a simmer. Add 1/2 teaspoon sesame oil, 1 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon turmeric. Taste and adjust seasoning if needed.

Step 2: In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water. Slowly drizzle the cornstarch slurry into the soup. Continue to stir as you drizzle.

Step 3: Slowly swirl 3 beaten eggs into the soup.  Continue to stir the soup with a ladle. The speed at which you stir will determine the thickness of the egg bits.

Step 4: Serve immediately and garnish with chopped scallions.