Easy Egg Drop Soup (Oriental type)

(from cokerlj’s recipe box)

Haven’t tried.
5 bouillon cubes in 49.5 oz. of water will work…that’s just a little over 6 cups water

Source: Recipe Thing

Categories: Oriental, Soup, haven't tried


  • 1 (49.5 fluid ounce) chicken broth...that's just a little over 6 cups
  • 1 bunch green onions, chopped
  • 1/4 teaspoon white sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  • 3 eggs
  • 2 tablespoons cold water


  1. Heat chicken broth and green onions in a large pot over medium-high heat.

  2. Mix sugar, soy sauce, cornstarch, and 1/3 cup of cold water in a bowl until smooth. Reduce heat and stir soy sauce mixture in to the broth.

  3. Boil soup on high for 1 minute, then reduce heat to medium-low.

  4. Beat 3 eggs with 2 tablespoons of cold water. Using a fork, stir egg mixture in to soup and cook until eggs are opaque, about 2 minutes.

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