Easy Egg Drop Soup


egg drop soup

Tasty, healthy and nourishing, there’s something extra comforting about egg-drop soup. I find the combination of a flavorful clear broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.

If you don’t have homemade chicken broth on hand, it’s fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic Chicken Broth – it’s very tasty, and the list of ingredients is clean. Don’t use low-sodium broth in this recipe. Low sodium broth is a great base for many recipes, but it lacks flavor, and in this recipe, it’s going to be noticeable.

Before I made egg drop soup for the first time, I did some online research, and boy, you would think that dropping raw egg into hot soup was rocket science! They really scared me into thinking it would be impossible. But I found it quite easy actually. I did allow the egg to set a little in the hot soup before I started whisking it, and you should expect to have to practice the technique a couple of times until you get it just right. But even when the consistency of the eggs is not perfect, egg drop soup is still delicious!

Easy Egg Drop Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Asian
Serves: 1 serving
  • 1 large egg
  • Freshly ground black pepper
  • 1 cup clear chicken broth (not low-sodium)
  • 1 teaspoon reduced-sodium soy sauce
  • 1 large green onion, chopped
  1. In a small bowl, whisk the egg with a little black pepper.
  2. Heat the broth and soy sauce in a small pot over medium-high heat. When broth starts to boil, slowly drip the egg into the broth. Allow to set for a few seconds, then gently whisk with a fork.
  3. Remove from heat, pour into a soup bowl, garnish with the chopped onions and serve.
Serving size: 1 recipe Calories: 93.3 Fat: 4.8 g Carbohydrates: 3.6 g Sugar: 1.8 g Sodium: 836.5 mg Fiber: 0.7 g Protein: 8.1 g

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