Egg Drop Soup

Egg Drop Soup
Servings: 6 to 8 Prep 5 mins Cook 9 mins


  • 2 eggs
  • 1 tablespoon cornstarch
  • 6 cups chicken broth
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon soy sauce
  • 2 squares tofu, cut in small chunks

Make It

1. In a small bowl, beat eggs.

2. In another bowl, mix cornstarch with 4 tablespoons of cold water to form a paste.

3. In a large saucepan, bring the chicken broth to a boil. Add dill and soy sauce, and simmer for 5 minutes. Add cornstarch; stir until soup thickens. While the soup is simmering, pour in the eggs and stir constantly. The eggs will shred. Add the tofu squares and cook 1 or 2 more minutes.