Egg Drop Soup (Better than Restaurant Quality!) After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

prep: 5 mins cook: 5 mins total: 10 mins Servings: 1 Yield: 1 cup


  • 1 cup chicken broth
  • ¼ teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 1 teaspoon cornstarch (Optional)
  • 2 teaspoons water (Optional)
  • 1 egg, beaten
  • 1 drop yellow food coloring (Optional)
  • 1 teaspoon chopped fresh chives
  • ⅛ teaspoon salt (Optional)
  • ½ teaspoon ground white pepper (Optional)


    Step 1

    In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts

Per Serving: 112 calories; protein 7.5g; carbohydrates 4.8g; fat 6.7g; cholesterol 191mg; sodium 1395.7mg.


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