Egg Drop Soup

Egg Drop Soup

Prep Time

5 minutes

Cook Time

15 minutes

Serving Yield

6 – 8

Hot. Easy. Delicious.  This easy to make egg drop soup recipe featuring Farmers Hen House eggs will be sure to satisfy your palate, save you time, and also, perhaps a little money on your heating bill this winter.


6 cups of chicken broth or stock

5 large Farmer’s Hen House Eggs

2 tbsp. cornstart + 1/3 cup of water

1 tbsp. sesame oil

1 tsp. dried ginger or 1 tbsp fresh minced ginger

1/2 tsp. turmeric (optional- this is to get that rich yellow color)

1 tsp. garlic powder

Chopped green onions

Chinese crispy noodles (you can purchase pre-made at the grocery store)

Salt and pepper to taste


Step 1

Add 6 cups chicken stock or broth to pot and bring to a boil.  Once boiling, turn heat to low.

Step 2

Stir in ginger, garlic powder, turmeric, sesame oil and salt and pepper.  Taste and adjust seasoning as needed.

Step 3

In a separate bowl, combine cornstarch and water and whisk thoroughly until you have no lumps.

Step 4

Slowly pour in your cornstarch whisking as you pour, so you don’t get clumpy soup.

Step 5

In a separate bowl, lightly beat eggs.

Step 6

Pour the eggs into the soup while stirring.  The speed at which you do this will determine whether you get think or thick egg ribbons. (Both are delicious)

Step 7

Serve immediately topped with a few chopped scallions and a hearty handful of crispy noodles.

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