5 from 117 votes
Egg Drop Soup
Egg Drop Soup combines chicken broth thickened with cornstarch and flavored with ginger, sesame oil, soy sauce, and white pepper. Lightly beaten eggs are poured in slowly to create delicate ribbons throughout the soup. A touch of turmeric adds color, while green onions provide a fresh garnish. This soup has a silky texture with gentle egg ribbons floating in a savory, subtly spiced broth, making it a soothing and comforting starter or light meal.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
servings
Calories:
216 kcal
Course:
Dinner
Cuisine:
Chinese
Ingredients
- 4 cups (one 32-ounce carton) chicken broth or vegetable broth, low-sodium
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon sesame oil toasted
- ¼ teaspoon tamari soy sauce
- ¼ teaspoon Turmeric optional for color
- pinch ground white pepper
- 3 egg lightly beaten, large
- 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
- Do not double the cornstarch amount when increasing the recipe to avoid changing the soup's texture.
- Egg Drop Soup is best eaten fresh; freezing is not recommended because eggs and thickener do not hold well after thawing.
- Fresh ginger can be substituted for dried ginger to enhance the flavor.
- Each serving yields about 2 ¼ cups of soup.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
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.