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Egg Drop Soup
This egg drop soup is the perfect comforting and healthy meal with hints of ginger and turmeric. Plus, it's made in 15 minutes! Watch the video below to see how I make it in my kitchen!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 servings
Calories: 216 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 4 cups (one 32-ounce carton) low-sodium chicken broth or vegetable broth
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon toasted sesame oil
- ¼ teaspoon Tamari soy sauce
- ¼ teaspoon ground turmeric (optional for color)
- pinch ground white pepper
- 3 large eggs lightly beaten
- 1 green onion thinly sliced on a diagonal
Instructions
- Make the slurry. Pour ¼ cup of the chicken broth into a measuring cup. Stir in the cornstarch, to create a slurry.
- Make the soup. Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, soy sauce, sesame oil, salt, and white pepper, and stir to combine. If you'd like to add the turmeric, you can add that now as well. While continuously stirring, pour in the cornstarch slurry. Simmer and stir for another minute, until slightly thickened.
- Create the egg ribbons. Reduce the heat to low, and stir in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream, to create the egg ribbons. Let the eggs sit for 30 seconds to fully form, before stirring again.
- Garnish and serve. Ladle the soup into bowls and garnish with a sprinkle of sliced green onions before serving.
Cup of Yum
Notes
- Each serving is about 2 ¼ cups.
- It's best not to double the recipe in a bigger pot as doubling the amount of cornstarch can change the texture.
- I wouldn't recommend freezing egg drop soup. It can be tricky because the eggs and thickener may not hold up well after thawing. Plus, it's easy enough to make it fresh every time.
- If you have fresh ginger on hand, you can swap that in for the dried ginger.
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
15g
(5%)
Protein
18g
(36%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
246mg
(82%)
Sodium
861mg
(36%)
Potassium
536mg
(15%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
417IU
(8%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 861mg | 36% |
| Potassium | 536mg | 11% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 417IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.