Egg Drop Soup

Prep time: 5 minutes

Cook time: 5-8 minutes


  • 2 cups chicken broth
  • 2 eggs whisked
  • 2 tbs corn starch
  • 3 tbs cold water
  • 2 pieces green onion chopped
  • 1/4 tsp turmeric
  • Salt and white pepper to taste


  1. Combine the corn starch and cold water in a small bowl. Mix until the corn starch has completely dissolved. Set aside.
  2. In a small sauce pan or pot bring the chicken broth to a boil.
  3. Add in the corn starch mixture and stir until fully incorporated. Turn the heat down so the mixture simmers. Cook 2-3 minutes or until the broth thickens.
  4. Add in the turmeric, salt, and white pepper. Mix well.
  5. With the soup broth still simmering start to slowly pour in the whisked eggs. As you pour the eggs in, use a fork to push the cooked eggs back (watch video for visual).
  6. Let cook for an additional 1-2 minutes to make sure eggs are fully cooked through.
  7. Top with chopped green onions and ENJOY while hot!

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