Egg Drop Soup

Egg Drop Soup

Great Egg Drop Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 8.5 Cups Water
  • 4 TSP Better than Bullion Roasted Chicken
  • 4 TSP Better than Bullion Vegetable
  • 2.5 TSP Soy Sauce
  • 2 3/4 TSP Sesame Oil
  • 3 TBS Tapioca flour
  • 10 Eggs lightly beaten
  • 1 1/4 TSP Salt
  • 2 TSP Pepper
  • 1 Shallott
  • 3 Cloves of Garlic


  • Slice the shallot and press the garlic
  • In medium saucepan, on medium heat, saute the shallot and garlic in 1/4 TSP of the Sesame Oil.
  • After the shallots and garlic are sauted, mix 8 cups of water, Bullion, remaining Sesame Oil, Soy Sauce, salt and pepper into the saucepan and bring to a light boil.
  • In separate bowl, mix 1/2 cup of water and 3 TBS of tapioca flour till there are no clumps.
  • Mix the tapioca flour and water mixture into the saucepan and stir.
  • Add additional salt and pepper if needed to taste preference.
  • In a separate bowl, lightly beat 10 eggs.
  • While someone is stirring the boiling mixture, slowly pour the eggs into the saucepan using a fork to interrupt the stream of eggs.