Egg Drop Soup

For contrast, serve Egg Drop Soup with a more strongly spiced main dish and a colorful stir-fried vegetable.

Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 cups chicken broth
  • 1⁄8 tsp. ground white pepper
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. sugar
  • 1 tsp. Chinese rice wine or dry sherry
  • 2 large eggs, lightly beaten
  • 2 medium green onions, trimmed and minced
  • 3 drops sesame oil


  • Bring chicken broth to a boil.
  • When broth is boiling, add white pepper, salt, sugar, and rice wine. Cook for another minute.
  • Turn off heat and pour eggs into the soup in a steady stream, stirring rapidly in a clockwise direction until they form thin strands.
  • Add green onions and sesame oil. Give the soup a final stir. Serve hot.