Egg Drop Soup with Veggies


(3 votes) 4 3

The easy Chinese soup with the addition of mixed veggies

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  • 3 Tbs. corn starch
  • 6 Tbs. cold water
  • 6 C. of chicken broth
  • 1 C. of frozen mixed vegetables
  • 1/8 tsp. white pepper
  • 1/4 tsp. salt
  • 3 eggs
  • 2 Tbs. chopped chives

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Mix the corn starch and cold water together to make a slurry and set aside. Bring chicken broth to a slow boil. Add mixed vegetables and simmer for five minutes. Add the pepper and salt. Break the eggs in a strainer and let drop into the boiling broth. Cook for five minutes or till the eggs are done. Add the corn starch slurry and cook till thickened. Add chives and remove from heat. Serves 6.

Reviews (2)

  • Made this along with the Chinese Chicken breasts. It was a great addition to the meal. I did omit the veggies and put corn nibblets in instead. Also when adding the eggs I think you can just whip the eggs in a bowl and stir it into the boiling liquid instead of putting it in the strainer. That's what I ended up doing because the strainer wasn't working out too well. Also, my kids said it was a little salty but I didn't think so! I will definitely be making this again! Thanks!!

    Flag as inappropriate jljensen  |  July 28, 2008

  • A quick, easy & tasty meal. Will fix it again!

    Flag as inappropriate  |  November 18, 2007

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