Total Time
Prep 5 mins
Cook 0 mins

This is the only thing I use bouillon cubes for any more, because I like egg drop soup pretty salty like this. I serve this as any easy first course for a Chinese-themed meal.


  1. Bring the water to a boil.
  2. Dissolve the bouillon cubes and back the heat off to a simmer.
  3. Beat the eggs well with.
  4. Drizzle the eggs into the broth, and stir immediately with a fork to get nice strands of egg.
  5. Ladle into serving bowls. Garnish with lots of black pepper and chives.
Most Helpful

5 5

This was fast, easy and delicious. Loved the addition of the chives and pepper on top.