Delicious Chinese Egg Drop Soup

by | Mar 25, 2023 | International Cuisines | 0 comments

Whenever I think back to my childhood, I can’t help but remember the delicious Chinese Egg Drop Soup my mom used to make. It was a staple in our home, and she would often make it when I was feeling under the weather. I still remember the smell of the broth and the comforting feeling of being able to curl up in my chair with a warm bowl of soup.

I’ve always had a passion for food and cooking, and I was determined to recreate my mom’s Chinese Egg Drop Soup. After a few attempts, and lots of trial and error, I was finally able to perfect the recipe. I was so proud that I was able to recreate my mom’s recipe, and it quickly became a family favorite.

This Chinese Egg Drop Soup is a quick and easy recipe that the whole family can enjoy. It has a light and flavorful broth with a hint of ginger and garlic, and is filled with cubes of tofu, carrots, and green onions. This soup comes together quickly, and is the perfect comfort food for any occasion.

Tips & Variations:

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • If you prefer a spicier soup, add a pinch of red pepper flakes for a spicy kick.
  • For a heartier soup, add cooked chicken, shrimp, or beef.
  • For added flavor, add a splash of sesame oil before serving.
A large pot of steaming Chinese egg drop soup.

Delicious Chinese Egg Drop Soup

This Chinese Egg Drop Soup is a delicious and easy-to-make soup that the whole family will love. #Chinese #EggDropSoup #Delicious
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine Chinese
Servings 4


  • Large pot, strainer, slotted spoon, whisk, ladle


  • 6 cups chicken broth
  • 0.25 cup soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs, beaten
  • 0.5 cup firm tofu, cut into small cubes
  • 0.5 cup carrots, diced
  • 0.25 cup green onions, chopped


  • In a large pot, bring the chicken broth, soy sauce, garlic, and ginger to a boil.
  • In a small bowl, whisk together the cornstarch and cold water until combined.
  • Slowly pour the cornstarch mixture into the boiling broth, stirring constantly.
  • Reduce the heat to low, and simmer for 5 minutes.
  • Whisk the eggs in a small bowl, and slowly pour into the soup while stirring continuously.
  • Stir in the tofu, carrots, and green onions.
  • Simmer for 5 minutes, stirring occasionally.
  • Taste and adjust the seasoning, if needed.
  • Serve hot.


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