How to Make Egg Drop Soup

Yinandyangliving's picture

Oct. 30, 2013

I love egg drop soup, but I always feel it's a little too plain for me, so, in this video, I show how to make Chinese egg drop soup with my own twist - frozen vegetables, to add more depth of texture to the soup.


Chicken stock 64 Fluid Ounce (2 packs)
Carrot 2 Medium , cut into chunks
Onion 1 Medium , cut into quarters
Soy sauce 2 Tablespoon
Fish sauce 1 Teaspoon
Pepper 1 Teaspoon
Eggs 4 Medium , beaten
Cornstarch 3 Teaspoon
Water 2 Tablespoon
Frozen vegetables 2 Cup (32 tbs)



1. In a small bowl mix cornstarch with water till dissolved. Set aside.


2. In a pot pour the chicken broth. Add the onions and carrot. Cover with a lid and bring it to boil on medium heat. Reduce the heat and continue to cook for another 30 minutes. Strain and discard the vegetables using a strainer.

3. Season this broth with soy sauce, fish sauce and pepper. Stir well to combine. Pour the egg making circles into the broth. Stir well to form web like with the egg.

4. Add the vegetables and cook for a few minutes. Pour the cornstarch mixture and continue to cook for a few more minutes. Turn off the heat.


5. In a serving bowl, serve the egg drop soup steaming hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 95Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 350 mg14.58%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet