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Egg Drop Soup

So easy and just as great as any restaurant version!
Prep Time5 mins
Cook Time10 mins
Course: Lunch, Main Course, Soup
Cuisine: Chinese
Keyword: Comfort Food, Easy, Eggs, Fast, Soup
Servings: 4 People
Author: Emily ~ Garlic & Olive Oil


  • 4 c low-sodium Chicken Broth
  • 1/3 c Carrots cut into small matchsticks
  • 1 T Cornstarch
  • 2 T cold Water
  • 2 Eggs beaten
  • 1 tsp low-sodium Soy Sauce
  • 2 tsp Sesame Oil optional
  • 1 Scallion chopped (for garnish)


  • Pour chicken broth into a pot; add the carrots. Bring to a boil then reduce to a simmer; simmer for 5 minutes.
  • In a small dish, dissolve the cornstarch in the cold water; add to pot and stir.
  • Slowly pour in the beaten eggs while stirring or whisking constantly.
  • Season with soy sauce, sesame oil and a little bit of pepper; stir to combine. Taste and adjust seasoning as necessary.
  • Ladle into bowls and garnish with green onions.