Egg Drop Soup is a healthy Chinese broth based hot soup made with eggs, chicken broth, corn starch, and green onions. If you’re looking for a healthy, warm, easy egg drop soup, this recipe is for you and only takes 10 minutes! It’s also keto-friendly made with simple ingredients.

Egg Drop Soup

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HOMEMADE EGG DROP SOUP RECIPE

I realize the amount of Asian recipes on this blog I can count on one hand. But one of my favorite Asian recipes that I love is simple Chinese soup recipe.

It’s something I always order at Chinese restaurants and love when it’s cold, I’m sick, or if I’m eating healthy and want something to fill me up. It’s sometimes called Egg Flower Soup.

You will be surprised that this is the easiest soup with minimal ingredients. Faster than making chicken noodle soup, this soup might become your new staple recipe.

Egg Drop Soup in a blue bowl

 

WHAT IS EGG DROP SOUP?

Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions.

A beaten egg is stirred in the hot soup and makes the soup thick with beautiful egg ribbons. This is better than takeout!

INGREDIENTS

  • CHICKEN BROTH – you can use vegetable broth as well for another option. This is the soup base. Homemade chicken broth would make for a delicious soup but is not required.
  • SOY SAUCE – I like to use low-sodium soy sauce. Just one tablespoon soy sauce gives this tons of flavor. You could use coconut aminos for a healthier option.
  • GROUND GINGER – you can use fresh ginger if you have it on hand. Minced ginger is a little more of a strong flavor.
  • CORNSTARCH – use Xanthum gum for Keto option. The cornstarch mixture is the thickening agent for the soup. For a thicker texture increase the amount of cornstarch.
  • EGGS – raw eggs are stirred into a hot broth. Fresh eggs give this soup lots of protein. This is the only ingredient you can’t substitute.
  • GREEN ONIONS – or chopped scallions are the perfect flavor addition. You can also use the scallion whites.

IS EGG DROP SOUP HEALTHY?

Yes. It’s very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories.

Egg Drop Soup

IS THIS KETO FRIENDLY?

Yes. There are only 5 grams of carbs in each serving of this soup making it keto-friendly. You can also add more sesame oil for more fat which is good on the keto diet. See all of the nutritional information for egg drop soup below the recipe. Also to make it more Keto-friendly you could use bone broth.

Egg Drop Soup

HOW TO MAKE EGG DROP SOUP

For more instruction watch the recipe video.

  1. In a medium pot, bring the chicken stock, soy sauce, and ground ginger to a boil.

  2. In a small bowl, combine the cornstarch and water. Pour into the boiling broth and stir until thickened.

  3. Reduce heat to a simmer. Slowly whisk the beaten eggs in a thin stream with a fork into the soup while gently stirring in a circular motion. The wispy eggs will cook in the broth.

  4. Remove from heat and add the salt, sesame oil (if using), and garnish with green onions on top of the soup. Add more salt to taste and serve. Store leftovers in the fridge in an airtight container.

HOW DO I MAKE THIS SOUP THICKER?

This soup uses cornstarch to give it that thicker consistency.

WHAT GOES WELL WITH THIS RECIPE

OTHER SOUP RECIPES


Egg Drop Soup

Egg Drop Soup

4.53 from 119 votes
Egg Drop Soup is a popular Chinese soup made with eggs, chicken broth, cornstarch, and green onions. If you're looking for a simple soup, with only ingredients in a classic egg drop soup, this is a great addition to your rotation.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings

Ingredients

  • 4 cups low-sodium chicken broth, (I like better than Bouillon chicken base)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch, For Keto use 1/2 teaspoon Xanthum gum
  • 2 tablespoons water
  • 2 large eggs, beaten
  • 1/4 teaspoon kosher salt, (more to taste)
  • optional 1/4 teaspoon sesame oil, (see note)
  • 1/4 cup sliced green onions

Instructions
 

  • In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil. 
  • In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
  • Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
  • Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

Notes

Sesame oil is not absolutely necessary but a little sesame oil gives the soup a really nice flavor. it is a rare ingredient that most people don't have on hand but tastes great if you have it.
Serving: 1/4 of the recipe, Calories: 45kcal, Protein: 3.5g, Fat: 2.5g
Cuisine: Asian
Course: Main Course
Author: Christy Denney
Egg Drop Soup
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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