Chinese Egg Drop Soup
  • 3 eggs
  • 1 tetra pack of chicken broth (about 4 cups)
  • tablespoon of corn starch (you can use 2 TBSP of flour if you don't have corn starch or skip it completely for a thinner soup)
  • ¼-1/2 teaspoon grated ginger
  • 1 tablespoon of soy sauce
  • 3 green onions chopped (optional)
  • ¼ teaspoon of white pepper (use black if you don't have white)
  • ¾ cup of sliced mushrooms of your choice (optional)
  1. In a large pot, add chicken broth, ginger, soy sauce, green onions, mushrooms and pepper and bring to a boil.
  2. While you wait for it to boil put the corn starch or flour in a small container with a lid. Add some water, put the lid on and shake quickly until dissolved.
  3. Break the eggs into a bowl (or a liquid measuring cup works great) and beat them a little bit with a fork.
  4. When the pot is boiling add the cornstarch or flour mixture and stir.
  5. Turn the heat down to a simmer.
  6. While stirring add the eggs slowly to the pot. (Adding in the eggs is a great job for kids to do while you do the stirring)
  7. Serve with some green onion on top.
Adapted from Simply Recipes Chinese Egg Drop Soup
Recipe by Talking in ALL CAPS at