Egg Drop Soup


  • 2 T cornstarch
  • 2 T salt to taste
  • 6 C chicken stock
  • 3 eggs beaten
  • Scallions minced


  1. Add small amount of cold stock to cornstarch to dissolve. Place all other ingredients except eggs and scallions. Cook, stirring occasionally, until slightly thickened and clear. Drop eggs all at once into soup, stirring constantly. Serve immediately topped with scallions.
egg drop soup recipe
Egg Drop Soup Recipe
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