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Restaurant Style Egg Drop Soup

Makes 4 servings


  • 32 oz box 4 cups chicken broth
  • 4 eggs beaten
  • 1 tbsp soy sauce
  • 1/4 tsp ginger
  • 2 tbsp water
  • 2 tbsp cornstarch
  • 2 green onions diced


  • Add broth to a medium saucepan and bring to a boil over medium heat.
  • Stir in 1 tbsp soy sauce and 1/4 tsp ginger (add up to 1/2 tsp if you'd like).
  • In a small bowl mix together water and cornstarch until smooth then stir into the boiling broth.
  • Slowly pour in your beaten eggs into the broth, stirring continuously.
  • Continue to whisk until all eggs are added in.
  • Stir in green onions and pour into bowls to serve.