Egg Drop Soup 蛋花汤

Egg drop soup is a very basic Chinese dish with only few ingredients required. The ingredients are very common and easily found, but the key to make a successful one lies on the silky smooth, soft and thin egg threads that floating all over the soup. If the egg drops form thick lumps and dive down like rocks to the bottom of the bowl, then you might just need a few more practices to get it right.

Egg Drop Soup

If you are tired of the MSG laden soup in the restaurant, try this at home. This hearty warm soup can be ready within just few minutes, if you have chicken broth on hand.

This recipe serves 2

Egg Drop Soup

  • 2 cups chicken broth
  • 1 egg, beaten
  • 4 cherry tomatoes, cut into 4
  • 2 tablespoons  corn starch
  • salt and pepper, to taste
Cooking Directions
  1. In a pot, bring chicken broth to boil
  2. In a small bowl, mix corn starch with 4 tablespoon of broth, stir to blend well.
  3. Add the corn starch mixture, tomatoes, salt and pepper into the soup.
  4. Turn off the heat, add beaten egg into the soup slowly in a thin stream. Keep stirring while adding the egg. The egg should form thin and silky thread.
  5. Serve immediately.


  1. I find that if I gently beat the egg with a couple tablespoons of the cold broth it helps with getting the thin threads you refer to.

    1. Thanks for sharing your tips LaraQ. Yup I think the key of getting those thin threads is that the broth shouldn't be boiling hot.


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