Imperial Palace’s Egg Drop Soup


  • 6 cups chicken broth
  • 1 large egg — lightly beaten with
  • 1 teaspoon sesame oil
  • 1/4 teaspoons freshly-ground white pepper
  • 4 sliced green onion tops — for garnish
  • Salt — to taste


  1. Bring the broth to a simmer over medium-low heat.
  2. Very slowly stream in the egg, use a fork to pull strands of the egg gently.
  3. Do not stir vigorously, you will have a mess if you do.
  4. Add white pepper and salt.
  5. Continue to cook until egg is done. Serve promptly.

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