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Egg Drop Soup

Egg Drop Soup
Yield:   6 servings
Cook Time:   5 minutes or less
Tips:   Serve immediately after making egg "flowers," as eggs tend to be most tender as soon as cooked.
Suggestion:   Serve as a light main course or as a side to any Asian or other dish.
Egg Drop Soup (also called Egg Flower Soup) is a Chinese soup made with chicken stock, eggs, thinly sliced green onions (and in this recipe, peas), and is hands down one of the easiest soup recipes you will ever make. This soup is appropriately called Egg Drop Soup or Egg Flower Soup because the eggs are
literally 'dropped' into the chicken stock and then gently swished around in the stock with a pair of chopsticks, creating wispy 'flower' shapes.

This Egg Drop Soup recipe adds a hint of ginger flavor by boiling some slices of fresh ginger root with the chicken stock for only a moment, then the ginger is removed and the subtle flavor remains (if you're not a ginger fan, you can omit this step). This recipe also adds some peas for added flavor and texture.

Chances are most of us have eaten at a Chinese restaurant, and have had the opportunity to try a bowl of Egg Drop Soup. Chances are also that if we had known how incredibly easy this soup is to make, we would have whipped up a batch for ourselves at home long ago! This is also a guilt-free soup, as one serving only contains about 100 calories.



  • 4 cups chicken stock
  • 6 thin slices fresh ginger root
  • salt and black pepper, to taste
  • 1/4 cup thinly sliced green onions
  • 1/2 cup fresh, frozen or canned peas
  • 3 eggs, lightly beaten


Add ginger root slices to stock and bring to a boil. Just after stock has started boiling, remove and discard ginger root slices. Season to taste with salt and pepper.

Add green onions and peas. Pour eggs over surface of soup and allow to set for a few seconds; then, using chopsticks (you can use 2 steak knives or 2 forks if you don't have chopsticks), stir briskly to create wispy flower shapes. Serve immediately.

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