Chinese Egg Drop Soup

Rating: 4 out of 5.

Cook Time: 10 mins

Total Time: 10 mins

Servings: 2


  • 3 cups chicken broth
  • 1 slice bacon about 2 oz
  • 1/2 tsp oyster sauce
  • 1/2 inch piece of ginger
  • 2 scallions
  • 1/4 cup cooked corn
  • 1 Tbsp + 1 tsp cornstarch
  • 1 egg
  • a few drops sesame oil
  • salt pepper


  1. In a saucepan or a pot, bring chicken broth to a boil together with bacon, oyster sauce, ginger and 1 whole scallion. Cook for about 10 minutes.
  2. Strain the soup, add cooked corn.
  3. In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Set aside.
  4. In another small bowl, whisk the egg with 1 tsp cornstarch until there are no lumps. Slowly pour egg mixture into the boiling soup while stirring it with a spoon or chopsticks.
  5. Pour cornstarch/water mixture into the soup, stirring, until you get the thickness you like.
  6. Remove from heat.
  7. Serve Chinese Egg Drop Soup sprinkled with chopped scallion and some Easy Scallion Pancakes.

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