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A bowl of asian chicken soup with a spoon.

Egg Drop Soup Recipe

Course: Side Dish, Soup
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 149kcal
Author: Becky Hardin
This soup is pure magic, just drop in the eggs and watch silky egg noodles form in a delicious broth!
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Equipment

Ingredients

  • 1 teaspoon sesame oil
  • 6 green onions cut in thirds
  • 3 slices fresh ginger
  • 2 cloves garlic peeled and sliced
  • 6 cups low sodium chicken broth divided
  • ¼ cup low-sodium soy sauce (see note)
  • 1 teaspoon cornstarch
  • 4 large eggs whisked
  • ½ teaspoon kosher salt optional

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
    A pot with green onions and potatoes in it.
  • 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
    A pot of soup with green onions in it.
  • 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
    An egg being poured into a pot of soup.
  • 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
    A pot full of mashed potatoes on a table.
  • Taste the broth and add the salt if needed. Serve with additional green onions for garnish.
    ½ teaspoon kosher salt

Video

Notes

  • 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

Calories: 149kcal | Carbohydrates: 8g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 746mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg