Egg Drop Soup – sooo easy and yummy – light too


I love noodles – of all kind. And chicken soup is soothing – still cannot find proof that it helps ( empirical proof that is) – just the goodness of the way I feel when I eat it! And that is enough for me! Here is a picture of one of our farm grown eggs – with a little quail egg which is the speckled one there too. About 6 of them with salad is my preferred low calorie lunch. Yum!Eggs and quail eggs broken

Egg Drop Chicken Soup


  • 1 (16 ounce) can chicken broth
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil, or to taste
  • 1/4 cup finely broken udon noodles
  • 2 teaspoons water
  • 1 teaspoon cornstarch (optional)
  • 2 eggs, beaten
  • sea salt to taste
  • freshly ground black pepper to taste


  1. Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  2. Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
  3. Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you’re worried about this. Over-stirring is not as much of a problem as under stirring.



About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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