Egg Drop Soup

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  • 3 quart water
  • 6 eggs — well beaten
  • 9 chicken bouillon cubes
  • 1 1/2 cup finely chopped green onions
  • 1/3 cup soy sauce and tops


  1. Bring water to a boil in a large saucepan add bouillon cubes and stir until dissolved.
  2. Stir in soy sauce return to a boil.
  3. Remove from heat add eggs all at once, stirring rapidly in one direction with a spoon.
  4. Eggs will separate to form fine threads.
  5. Stir in green onions.

Serve and Enjoy

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