Egg Drop Soup





Introduction: Egg Drop Soup

About: I have been sewing and crafting for several years, my children are grown so now I have lots of time to be creative. I enjoy photography, cooking, cake decorating, painting and sharing my projects with others.

Here is a recipe for some delicious soup that is perfect for a cool evening when you don't want a heavy meal.

This is a colorful and tasty soup that can be adjusted easily by substituting vegetables. It is easy to make and you probably have most of the ingredients in your kitchen already.

Step 1: Ingredients

4 Cups water

4 tsp powdered chicken boullion

1/2 cup frozen peas

1/4 cup chopped green onions

1 small can chicken

1 tsp Soy sauce

1/2 tsp sesame seed oil

1 tsp Corn Starch

yellow food coloring

2 Eggs

Salt and pepper

Step 2: Chicken Broth

Bring 4 cups of water to a boil. Add 4 teaspoons powdered chicken bullion.

For a vegetarian version, use 4 cups vegetable broth.

Stir well. Add Soy sauce, sesame seed oil and Corn starch. Turn heat down to low and stir until blended, 2 - 3 minutes.

Step 3: Vegetables

Add 1/2 cup frozen peas and 1/4 cup chopped green onions.

Add 4 drops yellow food coloring.

Stir well.


You could substitute sliced mushrooms and/or carrots for the peas and green onions.

Step 4: Chicken

Some Egg drop soup recipes do not call for chicken but we chose to put it in ours.

You can use canned chicken or any boneless cooked chicken.

Step 5: Eggs

Here's the fun part!

In a small bowl, crack 2 eggs and stir well with a fork.

As you are stirring the soup, slowly pour in the eggs. The eggs will begin to cook as soon as they hit the hot soup, so continue to stir until all of the eggs have been poured in.

Let sit for a couple of minutes then ladle into bowls and serve.




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    13 Discussions

    I never use bouillon, too salty. The good stuff is beef or chicken stock paste, and comes in a 1 pound jar at Sam's Club in the spice section. Tone's makes it. You can use it at home, because it stays good in the fridge for a long time.

    2 replies

    I've never heard of chicken stock paste, I'll have to try it, thanks for the info!

    They also have beef stock paste. Makes great gravy and punches up my meatloaf. I use some in my stroganoff, too.

    I need to try this. NO PEAS PLEASE :) Yuck, eew

    I will try it with the mushrooms and celery.

    One critique, you forgot to put eggs in the ingredients list. Other wise very clear and easy to follow, thanks.

    3 replies

    One of two things happened, either I just totally spaced it or you changed the post to just mess with my head :)

    I saw them in the picture but not in the list, oops.

    I have an add on for this one here, guys. As this soup is quite light and summer appropriate it can be challenging to not eat the whole pot. Especially if you're a guy. So my mum puts pieces of dough or larger paste to boil. Aaand voila!

    1 reply

    Yes, that would be good. I'll have to try that next time!

    this is very similar to the version my korean aunt taught me to make...hers is much simpler.

    GooD!!! Soup look beautiful like you...!!!