Egg Drop Soup

Prep Time

15 to 20 minutes

Serves 4 to 6

May not be truly authentic, but it tastes great!


1-1/2 tbsp cornstarch

1 tbsp dark soy sauce

2 to 3 tbsp rice wine/cooking wine

5 cup chicken stock

1/2 tsp sugar (optional)

6 green onions, shredded

1/2 pound baby shrimp or diced chicken (optional)

1/4 cup green peas (optional)

1/4 cup mushrooms (optional)

1-1/2 tbsp flour

2 to 3 eggs

Dash white pepper (optional)

Dash coarse black pepper (optional)


In a small bowl, beat eggs and flour. Set aside.

In a large saucepan, combine cornstarch, sugar, wine, and soy sauce. Pour in stock and slowly bring to a boil. Simmer for 3 minutes. Add green onions, peas and chicken or shrimp as desired. Simmer for an additional 2 to 3 minutes. Add pepper to taste.

While soup is simmering, slowly stir soup while pouring egg mixture into the soup. Simmer for 1 more minute.

Remove from heat and serve.

–Barry Tikkanen



Inspired by CHICKEN EGG DROP SOUP recipe from