Spicy Egg Drop Soup


It’s been a long time since I had egg drop soup. I didn’t realize how simple it is to prepare and that the ingredients are already in my pantry—no need to go to the grocery store! Egg drop soup is a wonderful comfort food and you can easily add other ingredients to suit your tastes, like chopped carrots, peas, tofu, etc. I used sesame chili to give the soup some spiciness, but you can use sesame oil, instead, if you prefer.



  • 32 ounces organic chicken stock
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • ¾ teaspoon sesame chili oil or sesame oil
  • Freshly ground pepper
  • 3 organic eggs
  • 3 green onions, thinly sliced on the diagonal
  • ⅓ cup frozen organic corn, thawed


  1. Pour chicken stock in medium saucepan over medium high heat, reserving 2 to 3 tablespoons of stock to whisk with the cornstarch in a small bowl.
  2. Add cornstarch, soy sauce, sesame chile oil and corn, stirring well. Reserving some green onion for garnish, mix in the soup. Season with freshly ground pepper to taste. Bring to a boil. Reduce temperature to a simmer.
  3. In a small bowl, whisk eggs. Slowly pour (in a narrow stream) the beaten eggs into soup, while very gently whisking as you pour to create the egg ribbons. Let eggs cook for a few seconds.
  4. Garnish with green onions and serve immediately. 4 servings.



12 thoughts on “Spicy Egg Drop Soup

  1. I love egg drop soup. I don’t think I’ll take this using a spoon. Then what? I’ll drink this like water. 😛 Just kidding. This looks really good and pretty easy to do.


  2. Pingback: Fiesta Friday #54 | The Novice Gardener

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