This Egg Drop Soup recipe is a warm and comforting bowl of happiness! A healthy soup that’s light yet flavorful and soothing to the soul!
If you’re looking for an egg drop soup recipe that tastes just like the ones you find in Chinese restaurants this is it!
This soup is nutritious, packed with protein, healthy and low carb friendly. Of course, if prefer the traditional version made with cornstarch, you easily use this recipe with a simple sub!
What is Egg Drop Soup?
Egg drop soup is a classic Chinese soup made with chicken stock and beaten eggs.
The name comes from the way it is traditionally made by dropping (or pouring) raw eggs into steamy hot broth and creating wispy eggs.
The result is a delicate taste and flavor that goes great with most Chinese stir-fried vegetables and meat. This soup is naturally gluten-free and customizable such as adding sliced mushrooms or pieces of tofu.
What are the instructions to make egg drop soup?
- Warm up chicken stock in a stove top pot.
- Whisk the eggs in a small bowl.
- Pour the beaten egg mixture slowly into the soup until egg ribbons are formed.
- Simmer until soup is thickened to preferred consistency
- If using a traditional thickener like cornstarch, premix with some water to make a cornstarch slurry before adding it to the soup.
How can I thicken egg drop soup?
To make it keto, low carb and gluten-free friendly, use xanthan gum as listed in the recipe below.
If you’re looking to make a traditional version, mix 1-2 tsp of cornstarch with cold water and slowly add it in at the very end.
What are the nutritional information facts for egg drop soup?
- 20 Calories
- 2g Carbohydrates
- 1g Fiber
- 2g Protein
- 1g Fat
- 4mg Cholesterol
- 770mg Sodium
- 22mg Vitamin C
How should I store soup leftovers and how can I reheat it?
Egg drop soup makes great leftovers! Just transfer to an airtight container and place in refrigerator.
When ready to enjoy, heat up in the microwave or over the stove top.
Is egg drop soup healthy?
This soup is a healthy option! Our recipe is low in calories, low in carbs, nutritious, packed with protein and delicious just like the traditional version!
Did you have any tips on making this egg drop soup recipe?
- If using a traditional thickener like cornstarch, make sure to premix the starch with 1-2 tsp of water and make a cornstarch mixture before adding it into the soup.
- Adjust the taste with salt. We don’t recommend adding more soy sauce because it will change the authentic flavor of the soup.
- Use tamari soy sauce for a gluten-free recipe.
- Use low-sodium chicken broth to cut down on total sodium.
- Add sliced mushrooms or tofu to make it more hearty.
Looking for other healthy Asian soup recipes?
- Japanese Pork and Napa Cabbage Soup
- Creamy Coconut Tom Kha Gai Soup
- Cream Corn Potage Soup
- Japanese Chicken Soup
- immi Black Garlic Chicken Ramen
Now, let’s get making this Chinese style Egg Drop Soup recipe!
- Prepping Time 1M
- Cook Time 5M
- Total Time 6M
- Net Carb/Serving ~1g
- Servings 2
- 29 oz Chicken Broth (use low sodium if preferred)
- 2 Eggs
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt (dash)
- 1/8 tsp White Pepper (dash)
- 1/8 tsp Xanthan Gum (or thickener of choice)
- 1 Stalk Green Onion
1) Gather all the ingredients.
2) Heat chicken broth in a large stove top pot over medium heat. Add Soy Sauce, salt, White Pepper and Xanthan Gum and bring to boil.
3) Meanwhile, beat eggs in a bowl.
4) Finely chop green onions and set aside.
5) When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle.
6) Ladle soup in bowls, top with green onions and serve hot!
Hope you enjoy your Chinese style Egg Drop Soup!
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Egg Drop Soup
- 29 oz Chicken Broth use low sodium if preferred
- 2 Whole Eggs
- 1/2 tsp Soy Sauce
- 1/8 tsp Salt dash
- 1/8 tsp White Pepper dash
- 1/8 tsp Xanthan Gum or thickener of choice
- 1 Stalk Green Onion
- Gather all the ingredients.
- Heat chicken broth in a large stove top pot over medium heat. Add soy sauce, salt, white pepper and xanthan gum and bring to boil.
- Meanwhile, beat eggs in a bowl.
- Finely chop green onions and set aside.
- When chicken broth reaches a boil, turn off heat and immediately stream eggs into the pot while stirring soup slowly in a circle.
- Ladle soup in bowls, top with green onions and serve hot!
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I just made the egg drop soup, but using chicken bone broth instead (it is what I had on hand). Not really a fan so will try the chicken broth you suggest next time. Or did it need more soy sauce? I know egg drop soup should be very light in flavor. I really like the ease of this recipe and it warms the tummy which will be a plus in the coming winter months.
The kind of broth you use for this soup is going to influence the taste greatly. From my understanding, chicken bone broth is just chicken, so it’s going to taste very light/flavorless. Where as chicken broth is mixed in with vegetables providing more flavors and the tastes of egg drop soup. More so, the ‘Asian’ canned chicken broth has more flavor because it’s loaded with MSG. So you can use either Asian or American chicken broth, but just make sure it’s broth.
For extra soy sauce, I wouldn’t recommend that because the main flavors are chicken broth and white pepper, so adding more soy sauce would throw the balance off. I hope that answers your question!
No problem! Let us know if you have any other questions at all!
Does this refrigerate well? I’d love to meal prep for the week and not sure how this holds. Thanks!
Hey Amanda! I’ve never tried with this particular soup, but we refrigerate soups all the time and they hold just fine for us (5-7 days). I would just recommend not to add the green onions until you’re about to enjoy, otherwise they’ll get soggy.