15 Minute Egg Drop Soup (better than take-out!)

15 Minute Egg Drop Soup

15 Minute Egg Drop Soup (better than take-out!)


  • 4-5 cups chicken stock
  • 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 heaping tablespoons cornstarch
  • 5 eggs
  • 1 cup frozen corn
  • 2-3 scallions chopped
  • 1 teaspoon toasted sesame oil


  • Heat chicken stock, ginger, garlic powder, and salt/pepper in a large pot on the stove until just boiling.
  • Turn heat down to low.
  • In a separate cup or container, mix together about a cup of the hot broth with the cornstarch until smooth. Set aside.
  • In a measuring cup, beat the eggs.
  • Stir the hot broth to create a slow swirl. While the broth is swirling, SLOWLY add the eggs.
  • Add the corn, scallions, and reserved cornstarch/broth mixture. Heat for 2-3 more minutes until thickened.
  • Before serving, stir in toasted sesame oil.

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