Egg Drop Soup
Prep time
Cook time
Total time
  • 1 tablespoon olive oil
  • 1 teaspoon low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 1-inch piece of ginger, minced
  • 1 container Knorr Homestyle Stock + 3½ cups of water (or just 3½ cups of chicken or vegetable stock)
  • 3 tablespoons cornstarch + 1 cup water or chicken stock (I used about ½ cup stock and ½ cup water)
  • 2 eggs
  • 1 egg yolk
  • ¼ cup corn kernels
  • ¼ teaspoon sesame oil
  • 4 scallions, thinly sliced
  1. Mince your ginger and garlic. Heat your oil and soy sauce in a large pot or pan over medium heat, then add in your garlic and ginger and cook for a minute or two, until fragrant. Add in your chicken stock and stir to combine and bring to a boil.
  2. In a bowl, combine the cornstarch and extra stock or water and stir to combine. In a separate small bowl, whisk the eggs and egg yolk together and allow them to sit for 1 minute, then drizzle the egg into the boiling broth with a fork, being sure to not let the eggs all cook in one spot. They should look like ribbons.
  3. After the eggs have been added, stir in the cornstarch mixture, corn, sesame oil, and scallions. Taste and add in salt and pepper, if you feel it is needed. Divide into bowl and serve.
Recipe by The Crepes of Wrath at