Egg Drop Soup

The egg drop soup works great as an appetizer or a quick meal. Instead of delivery or takeout, learn how to make the classic Chinese dish!


  • 4 cups organic chicken broth
  • 2 large eggs
  • Chopped green onion (2 to 3 Tbsp.)
  • Salt and pepper
  • Soy Sauce – low sodium (optional)


  1. Heat chicken broth over medium heat until soup reaches a slow simmer
  2. Crack eggs into a bowl and whip with fork until blended
  3. Season eggs with pinch of salt and pepper
  4. When soup is simmering or on a low boil, slowly pour scrambled eggs into broth stirring continuously with a wooden spoon
  5. Eggs will cook immediately and look like thin strands of scrambled eggs
  6. Ladle soup into 2 bowls and garnish with chopped green onion
  7. Add salt, pepper and soy sauce (optional) to taste
  8. Makes 2 servings

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