Easy Egg Drop Soup


We probably should have spent the weekend doing things in the house, but I had a 10 year high reunion to get to…plus, I wanted to visit my parents to celebrate my b-day.


I made a quick meal from the pantry/freezer – egg drop soup (mom’s recipe) and thai veggie dumplings (from the frozen food aisle in Trader Joe’s)


I love these style soup spoons for my Asian-style meals.

Egg Drop Soup
by mom
serves 1


  • 1 can chicken broth
  • 1 egg
  • 1 tsp corn starch
  • 1-2 tbsp water
  • soy sauce


  1. Pour chicken broth into a small pot and bring to a boil over medium heat.
  2. Break egg into a small bowl and whisk with a fork until blended (as though you were going to make scrambled eggs)
  3. Mix corn starch with a bit of water, enough to dissolve corn starch, and set aside.
  4. When broth starts to boil, add the corn starch mixture to the pot and stir.
  5. Bring to boil again. Once boiling, pour a bit of the egg mixture (about 3-4 tbsp worth) into the boiling broth and gently whisk with your fork to create strands of cooked egg in the broth. Continue to pour a bit of the egg and gently and very lightly pass the fork through the egg so it doesn’t clump up. Repeat this until all the egg mixture is gone.
  6. Pour soup into a bowl, season with soy sauce to taste, and enjoy!


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