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Egg Drop Soup with Miso and Chicken

A healthy and delicious Egg Drop Soup recipe, flavored with miso paste and leftover rotisserie chicken (or baked chicken).
Course Soup
Cuisine Asian, Chinese
Keyword Egg Recipes, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 6 cups chicken broth
  • 1 tbsp miso paste
  • 1 cup leftover rotisserie chicken (or baked chicken), chopped
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 3 large eggs, beaten well
  • 1 tsp soy sauce (optional)
  • green onions, thinly sliced (for serving)
  • black pepper, to taste


  • Over medium-high heat, bring the chicken stock and miso paste to a boil. Cook for 3-4 minutes, or until the miso paste is well combined.
  • Add the chopped chicken. (You can use rotisserie chicken, or baked chicken for this).
  • Stir in the cornstarch slurry and cook for another 2-3 minutes, or until the broth has thickened slightly.
  • Slowly add in the beaten eggs. Allow them to cook for 2-3 minutes before stirring.
  • Taste the broth. Add more soy sauce, if desired. (Some store-bought chicken broth are saltier than others. Add more water if the broth is too salty. More soy sauce if not salty enough.)
  • To serve, ladle the soup into bowls. Top with green onion slices and freshly ground black pepper, to taste.