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Chinese Egg Drop Soup

Course: Main or Appetizer
Cuisine: Chinese
Servings: 4
Author: Hip Foodie Mom


  • 5 cups chicken stock
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 eggs lightly beaten
  • 1 to 2 cups tofu cubed
  • 2 green onions diced


  • Using your KitchenAid® Cast Iron Cookware over high heat, bring your chicken stock, grated ginger and soy sauce to a boil. In a small bowl or cup, mix together a few tablespoons of the chicken stock from your KitchenAid® Cast Iron Cookware with the cornstarch until blended together and there are no more lumps.
  • Slowly pour the cornstarch mixture into the chicken stock and stir until dissolved and the stock has thickened a bit. Turn the heat to a low simmer and then slowly pour in your beaten eggs, while stirring your soup in one direction. Add in the tofu, turn off the heat and add in the green onions. Taste and add a touch more soy sauce if needed. Serve immediately and enjoy.