Egg Drop Soup is just so comforting and cozy! This easy homemade soup recipe serves up a super satisfying bowl of deliciousness that’s packed with flavor!
What’s in this Egg Drop Soup Recipe?
Hearty, healthy, and ‘souper’ delicious, this homemade soup is a total crowd-pleaser! Loaded with protein and low in calories, it’s great as a side or a lighter meal. Chicken broth seasoned with ginger and garlic and swimming with silky egg – it’s a classic that you’ll keep coming back to!
- Sesame Oil: Adds a nutty flavor and prevents the onions, garlic, and ginger from burning.
- Green Onion: Adds a fresh and earthy flavor.
- Fresh Ginger: Adds a warm and spicy flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Chicken Broth: Forms the base of the soup. For a vegetarian option, use vegetable broth instead.
- Soy Sauce: Adds a salty and umami element.
- Cornstarch: Thickens the soup.
- Eggs: Create ribbons of soft, silky ‘noodles’.
Pro Tip: Use an equal amount of tamari or coconut aminos for a gluten free alternative to soy sauce.
Variations on Easy Egg Drop Soup
There are lots of ways you can change up this recipe to suit your tastes. You can add vegetables, like carrots, peppers, peas, and corn to the soup for a heartier meal. Or stir in some spinach leaves for extra vitamins. For a subtle oceanic flavor, try adding some nori (seaweed) to the broth!
Egg drop soup is a Chinese soup made of whisked eggs in chicken broth.
Yes! This soup is a lower-calorie food packed with 15 grams of protein per serving. Making it at home means it’s a lower sodium option too.
Whisk the eggs thoroughly in a small bowl before adding to the soup. When you’re ready to add them, begin whisking the soup vigorously, then pour the eggs slowly into the soup. This will create ribbons of cooked egg, rather than clumps.
I do not recommend freezing this soup, as the eggs will become rubbery and unpleasant. You can freeze the broth by itself and add eggs after it has defrosted.
How to Store and Reheat
Although this soup is best enjoyed the day it is made, it can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through, about 8-10 minutes.
Serving Suggestions
To make this soup into a meal, add ½ pound diced firm tofu, peeled shrimp, or shredded chicken. Add 4-6 ounces sliced mushrooms and a handful of baby spinach for extra veggies.
Or serve it up with other takeout classics, like Beef and Broccoli, Slow Cooker Cashew Chicken, Chicken Fried Rice, and Asian Cucumber Salad.
Egg Drop Soup Recipe
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffcb3e; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #ffcb3e; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #ffcb3e; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #ffcb3e; }
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This soup is pure magic, just drop in the eggs and watch silky egg noodles form in a delicious broth!
Ingredients
Recommended Equipment
Instructions
-
Heat the sesame oil in a medium pot set over medium heat. Add the onions, ginger, and garlic, and stir and cook until the garlic becomes fragrant, about 30 seconds.
1 teaspoon sesame oil, 6 green onions, 3 slices fresh ginger, 2 cloves garlic
-
Pour 5¾ cup of the chicken broth and all of the soy sauce into the pot. Turn the heat up to high and bring to a boil.
6 cups low sodium chicken broth, ¼ cup low-sodium soy sauce
-
In a small bowl, whisk the remaining ¼ cup of chicken broth and cornstarch together. Pour it into the pot and stir to combine.
1 teaspoon cornstarch
-
Let the soup continue to boil for 5 minutes, then use a ladle to gradually pour in the eggs, whisking constantly. (They will cook instantly when they hit the broth and form ribbons.)
4 large eggs
-
Taste the broth and add the salt if needed. Serve with additional green onions for garnish.
½ teaspoon kosher salt
Becky’s tips
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
-
In place of cornstarch, use any of these thickeners. If you like a thinner soup, omit the cornstarch altogether.
- Arrowroot powder, tapioca starch, or rice flour: use twice as much in place of the cornstarch
- Potato starch: use the same amount in place of cornstarch
Storage: Store egg drop soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for 8-10 minutes.
Nutrition Information
Calories: 149kcal (7%) Carbohydrates: 8g (3%) Protein: 15g (30%) Fat: 7g (11%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 164mg (55%) Sodium: 746mg (32%) Potassium: 483mg (14%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 417IU (8%) Vitamin C: 4mg (5%) Calcium: 60mg (6%) Iron: 2mg (11%)
More Healthy Soup Recipes We Love
