Egg Drop Soup


Fall is one of my favorite times of the year.  I love it when the leaves on the deciduous trees in my neighborhood turn canary yellow, fiery orange and bright red.  Fresh picked apples, pears and pumpkins are some of the last crops sold at the local farmers markets as the late summer harvest winds down.  Remnants of my little garden will be tossed in a compost bin and added back to the soil next year.  Seeds will be saved.  Pots need to be scrubbed and cleaned and tomato cages need to be stacked.  In a few short months, the seed catalogs for next year will be in my mailbox.  Can you believe it?  I’m already planning next year’s garden.


On the flip side, fall marks the beginning of the cold and flu season.  People walking around with sniffles and barking coughs become increasingly noticeable.  At the grocery store, over the counter cold remedies and boxes of tissue seem to fly off the store shelves.  Hand sanitizer and constant hand washing does help in the prevention of colds but, sometimes there’s no avoiding it.  Once you got it, you’ve got it.  We’ve all had it.  Unfortunately, most of the time, you just have to let it simply run its course…


One of my favorite dishes to prepare while dealing with the common cold is Egg Drop Soup.  My Egg Drop Soup is similar to what you may find at your favorite Chinese restaurant.  My Egg Drop Soup is slightly different for I like to add finely chopped carrots, celery and use galangal root instead of ginger.  It’s easy to prepare, mild in flavor and has a wonderful soul soothing chicken soup like quality about it.  I love curling up on the couch with a good book and wrapping my hands around a warm little cup of my Egg Drop Soup.  Egg Drop Soup certainly won’t cure your cold but it may help you feel just a little bit better.  Enjoy!  Tessa


  • 1 quart chicken stock (reserve 1 cup)
  • 1/2 cup celery (chopped fine)
  • 1/2 cup carrot (chopped fine)
  • 1 slice dried galangal root
  • 1/8 tsp ground white pepper
  • 1 1/4 Tbs cornstarch
  • salt to taste
  • 2 eggs
  • 1 or 2 tsp low sodium soy sauce (optional)
  • chives or green onion for garnish

In a medium sized saucepan over medium high heat add 3 cups chicken stock, celery, carrot, galangal, and white pepper.  Bring to a slow boil.  Cook until the celery and carrots are tender.  Meanwhile, in a separate bowl mix together the cornstarch and 1 cup of chicken stock.  Add cornstarch mixture to soup and stir well.  In a small bowl lightly beat eggs.

Now, grab a spoon and stir the boiling soup in a single direction.  Slowly add the egg mixture to the soup stirring gently.  Taste and correct your seasonings.  Remove galangal root.  Add soy sauce if desired and garnish with chopped chives or green onions.  Makes about 4 – 1 cup servings.

26 thoughts on “Egg Drop Soup

  1. skoraq cooks

    Now I picture myself with a bowl of such delicious and warming soup, bundled up in my armchair with a movie played from my computer. Autumn has just began and thanks to this recipe, it will be delicious and comforting :-)

  2. Roberta

    Dear Tessa, so this is you in the picture….what a warm and sunny smile :)
    This soup sounds really warm and delicious. I don’t know what’s galangal root but I will ask about it in my favourite ethno shop!
    Hugs :)

    1. Tessa

      Thank you Roberta! Galangal root is similar to ginger. Ginger is commonly used in this soup. I used Galangal because I had it on hand :).

  3. Sissi

    Soups make miracles and whenever I catch a cold, I crave a good home-made stock -based soup. Your egg drop soup looks particularly delicious.

    1. Tessa

      What’s even better is a soup with a good homemade stock. I wish that I had some on hand when I made this soup. Thank you Sissi!

  4. dedy oktavianus pardede

    Actually i got some issu with any egg drop recipe, wather it’s a soup or sauces like singapore chilli sauce…hehehe
    i’m not that kind of patient to swirl the beaten egg in the boiling soup, my mom usually take action for this……

    1. Tessa

      Thank you Dedy! I remember the first time I made this soup. I did not know what I was doing and it had big globs of egg in it. It was a disaster! Swirling the soup while slowly pouring the egg in is the ticket.

  5. Raymund

    We love egg drop soup and my favorite is the crab and corn. You one looks great and I never used galangal on an egg drop it must have given it a nice floral fresh hint.

  6. sippitysup

    You did NOT do egg drop soup! I have been planning a post on egg drop soup for YEARS. I just am afraid that I’ll simply have to include MSG in the ingredients. Yikes. Will I be banned from the blogosphere? GREG

    1. Tessa

      Oh yes I DID! And get this… It was so NOT planned. It was purely on a whim! MSG? Okay Greg, let’s talk this one through. Add that little controversial ingredient to your egg drop soup and you just captured an entirely new target market for your blog. I can see it now. A wonderfully photographed egg drop soup recipe post with a big pinch of MSG will entice some name brand MSG manufacturers to send you FREE 5 pound bags of their product to use in your future blog posts. Now ask yourself this question. Was it worth it? I think not :D. I look forward to your amazing egg drop soup post. Have a great evening!

  7. mjskit

    Whenever I eat Chinese, I always order egg drop soup, but I’ve never seen it a healthy soup like yours with the carrots and celery. What a great looking soup! Your technique certainly works.

  8. dedy oktavianus pardede

    i just made a preety good egg drop swirl on my singapore chili sauce……
    my friends mom told me that the beaten egg is better be shieved with cheese ctloth or coconut milk siever before swilred,
    it’s works for me Tessa, give it a try my friend….

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