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15-Minute Egg Drop Soup

This light and silky smooth soup will surely warm you up on cool days. Serve it with toast or alongside any sandwich for a complete meal.
Prep Time5 mins
Cook Time15 mins
Course: Main Course, Soup
Cuisine: American, Chinese, Filipino
Servings: 6 people
Author: Pam from PinoyBites


  • 8 cups chicken broth I used Better than Bouillon chicken base
  • ¼ cup cornstarch
  • ¼ cup water to dilute cornstarch
  • 2 teaspoons sesame oil
  • 3 eggs beaten
  • ¼ cup green onions chopped
  • Salt and ground black pepper seasoning

Here's How:

  • Bring the chicken broth to a boil using a large pot. Mix cornstarch with water and slowly add to the boiling broth. Lower the heat then simmer for 2 minutes to cook the cornstarch.
  • Add sesame oil. Taste and add salt and ground black pepper according to your taste.
  • Slowly add the beaten eggs while stirring the soup to create egg “ribbons”.
  • Turn the heat off and add chopped green onions. Serve hot.


*If you want to halve the recipe, cut all the ingredients in half but use 2 eggs.