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!
Chinese Egg Drop Soup
Hearty, healthy and ‘souper’ delicious, this Chinese egg drop 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’ll you’ll keep coming back to!
Looking for more Asian inspired dishes? Why not also try my Super Easy Teriyaki Chicken or my Sweet and Sour Pork.
Why You’ll Love This Easy Egg Drop Soup Recipe:
- AN EASY SOUP RECIPE: You only need a handful of kitchen staples to make this gorgeous soup. It’s all whipped up in one pot in under 30 minutes!
- A HEALTHY SOUP: Protein packed with low sodium chicken broth, this recipe is not only delicious but also healthy.
- BUDGET FRIENDLY: This comes together with minimal expense–double it up to make a big batch that’ll cost less than a restaurant serving!
This yummy egg drop soup is like a warm hug in a bowl – so satisfying and comforting!
How to Make Egg Drop Soup
Be sure to see the recipe card below for full ingredients & instructions!
- Cook your aromatics in a medium pot until garlic becomes fragrant.
- Pour your chicken broth into the pot and boil and mix in the cornstarch.
- Gradually pour in the eggs, while whisking.
- Garnish and serve!
Egg drop soup is a Chinese soup of whisked eggs in chicken broth.
Yes! Egg drop 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.
Serving Suggestions
You can have this soup on its own or pair it with a main, for a delicious feast! Here’s some favorites.
This soup is pure magic, just drop in the eggs and watch silky egg noodles form in a delicious broth!
Storage Instructions
Although egg drop 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.
Make It A Meal
To make egg drop 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.
Cornstarch Substitution
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
Cozy, flavorful and packed with goodness, this homemade egg drop soup comes together in under 30 mins, with only a handful of inexpensive pantry staples. Serve it up as a side dish or as a main and you can easily double the recipe to make a big batch – it’s the soup that keeps on giving!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Egg Drop Soup Recipe
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Egg Drop Soup is just so comforting and cozy! This easy soup recipe serves up a super satisfying bowl of deliciousness that’s packed with flavor!
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 5 ¾ 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
- 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.
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
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%)
