Egg Drop Soup Garnished with Scallions

Egg Drop Soup Recipe

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 40 kcal
Author Olives-n-Okra


  • 6 cups chicken stock preferably homemade
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 2 eggs beaten together with about 2 teaspoons of water
  • 1-2 scallions chopped, for garnish (optional)


  1. Bring the stock to a boil; reduce to a steady simmer.
  2. Add the sugar, salt, sherry, and soy sauce. (I mix them together when the stock is heating up and add them all at once, but adding them separately won't hurt.)
  3. Dissolve the cornstarch in the cold water and add to the soup. Keep it going at a healthy simmer until the soup thickens a bit. (It will only thicken a little bit--don't expect chowder.)
  4. Lower the heat to the lowest setting; slowly drizzle in the beaten egg and stir constantly.
  5. The egg cooks completely almost instantly. Give the soup a good stir or two, and it's done.
  6. Ladle into individual bowls and garnish with scallions if desired.