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Brooke’s Easy Egg-Drop Soup

By Jamie Deen


Featured in:

Jamie Deen's Good Food

Difficulty: Easy

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 3 to 4


  • 1 quart Homemade Chicken Stock
  • 1 (1-inch) piece fresh ginger, thinly sliced
  • 1 teaspoon reduced-sodium soy sauce
  • ⅛ teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 2 green onions


In a medium saucepan over medium-high heat, combine the stock, ginger, soy sauce, and pepper. Bring to a boil, ,then reduce the heat to medium and simmer for 10 minutes. Remove the ginger with a slotted spoon and discard.

In a small bowl, whisk the cornstarch in about ¼ cup of the hot broth to create a slurry. Pour the slurry into the pan of simmering stock, all the while whisking. In about a minute, the broth should thicken up. Turn off the heat and swirl the broth with a wooden spoon to create a whirlpool effect and slowly pour in the eggs. The eggs will cook in about a minute. Stir in the green onions just before you’re ready to sit down to eat.

Ingredient Note: Don’t be turned off my the cornstarch in the soup. It thickens up the soup to add a bit of viscosity.