Egg Drop Soup


  • One 10.5 oz can chicken broth
  • One egg
  • 1/2 teaspooon water
  • Two scallions (diced)
  • 1/8 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon seasame oil
  • 2 teaspoons finely chopped chives


  • Either two large bowls or four small bowls of soup


  1. In a small bowl, gently beat the egg with the water to an even consistency.
  2. Pour the whole can of broth and a half can of water into a sauce pan. Bring the mixture to a simmer.
  3. Once the broth is simmering stir in the sugar, salt, and sesame oil.
  4. Once the additional ingredients are added stir the egg into the mixture a little at a time, to help give the egg a stringy, thread like appearance.
  5. Once the egg has been added, stir in the scallion and remove from the heat.
  6. Pour the soup into individual bowls and garnish with chives.