Egg Drop Soup

    15 mins

    No need to run to the Chinese restaurant for Chi Tan T'ang. It's a simple soup to make, just stir beaten eggs into chicken stock flavoured with soy sauce, vinegar and chopped green onions. Season with herbs, onions or spices for more flavour.

    177 people made this

    Serves: 6 

    • 500g chicken stock
    • 2 tablespoons cornflour
    • 2 tablespoons soy sauce
    • 3 tablespoons white wine vinegar
    • 1 green onion, minced
    • 3 eggs, beaten

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large pan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the pan while stirring vigorously. Serve immediately.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (130)


    Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best of restaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing.  -  26 May 2003  (Review from Allrecipes US | Canada)


    This soup was souperb! I only used 1 tablespoon of soy sauce and two of vinegar, added tofu, and it was GREAT! Definetely better than restaraunt style. I loved how easy it was, too. I will make this all the time!  -  07 Feb 2003  (Review from Allrecipes US | Canada)


    I am an EGG Drop Soup NUT! I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full amount of soy sauce though. It was an A+ in my book. I have made it twice in the past 4 days....that says enough there! YUM!  -  14 Jul 2003  (Review from Allrecipes US | Canada)