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Egg-Drop Soup


Rate this recipe 4.3/5 (21 Votes)


  • 4 cans clear chicken broth
  • 3 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 cup chopped green onions


Level of difficulty Average
Cost Average budget


Step 1

Heat broth to boiling point in large saucepan

Step 2

Meanwhile, in small bowl, make a smooth paste of cornstarch and 1/4 cup cold water

Step 3

Into hot broth, slowly stir cornstarch mixture, with sugar, and pepper. Heat to boiling point, stirring constantly-mixture should be slightly thickened and translucent

Step 4

Reduce heat. Add eggs, a small amount at a time, stirring to separate them into shreds

Step 5

Remove from heat; add green onions. Serve at ounce

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VIDEO: Fresh Mango Salad

Dive into summer with this fresh, light and healthy mango salad!


  • Peanuts
  • Carrot
  • Mango
  • Rocket
  • 2 limes
  • Olive oil
  • Soy sauce
  • Red onion, minced
  • Salt
  • Pepper



  1. Lightly sautée the peanuts until golden.
  2. Take the carrots and cut into thin slices.
  3. Peel the mango and slice into thin strips.
  4. Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
  5. In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
  6. Enjoy!

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