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    Home » Soup Recipes » Egg Drop Soup

    Egg Drop Soup

    Last updated: Jul 24, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This flavorful keto egg drop soup is made without cornstarch, yet it's very rich and wonderfully satisfying.

    Don't worry about getting the eggs just right - the soup is delicious even when imperfect!

    Two bowls of egg drop soup served with Chinese soup spoons.

    There's something so comforting about this delicious soup. I find the combination of a rich broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible. 🍲

    Egg drop soup is my favorite soup to eat when I'm under the weather. Classic chicken broth is great too, but the addition of eggs makes this one extra satisfying. And the Asian flavors are just wonderful and can penetrate through the stuffiest of noses.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few ingredients to make this tasty soup. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Eggs: I use large eggs in most of my recipes, this one included.

    Kosher salt and garlic powder: I use them to season the eggs.

    Chicken broth: Store-bought or homemade - both work. See the detailed discussion below on what broth to use.

    Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.

    Green onion: I only use the green parts in this recipe. They add flavor and color to the soup.

    Instructions

    Making egg drop soup is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by heating the broth and soy sauce.

    While the broth is heating up, in a spouted measuring cup, you whisk the eggs with salt and garlic powder.

    When the broth starts to boil, use a non-slotted spoon to stir the soup. Slowly drip the egg mixture into the broth, continually stirring as you pour. Make sure you stir in the same direction.

    As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.

    A photo collage showing the steps for making an egg drop soup.

    Expert tip

    In traditional recipes, corn starch is usually added to the broth to thicken it.

    In my version, I skip the corn starch. While the soup is not as thick as the ones you'd get at a restaurant, I find that the egg ribbons provide plenty of thickening and the soup is wonderfully thick and creamy.

    Frequently asked questions

    What are the origins of this soup?

    This is a traditional Chinese soup. It's sometimes called "egg flower soup" which is a literal translation of its Chinese name.

    Is it difficult to make an egg drop soup?

    Not really. Before I made this soup for the first time, I conducted some online research, and boy, you would think that dropping a raw egg into a hot broth was rocket science! They really scared me into thinking it would be impossible.

    But I found it quite easy actually. Sure, you should expect to have to practice the technique a couple of times until you get it just right. But hey -- relax! Even when the consistency of the eggs is not exactly perfect, this soup is still delicious. I should know. 😉

    What broth should I use?

    If you don't have homemade chicken broth on hand, it's fine to use a store-bought one. My favorite store-bought chicken broth brand is Pacific Foods. It's very tasty, and the list of ingredients is fairly short.

    Whatever broth you choose, it's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it's going to be noticeable.

    Serving suggestions

    This soup is perfect as a first course. It naturally works with Asian-style meals such as sweet and sour meatballs, but it's versatile enough to be served with almost any meal.

    You can also serve a bowl of this soup as a light lunch, especially if you add tofu cubes to the soup after you've stirred the eggs into it. Another way to make it into a complete meal is to add cooked chicken cubes or tiny cooked meatballs.

    Storing leftovers

    You can keep this soup in the fridge, in an airtight container, for 3-4 days and reheat it, covered, in the microwave.

    The leftovers should be thoroughly reheated to 165° F before serving. And you should be aware that the eggs might end up rubbery after reheating. So while keeping the leftovers is possible, it's probably best to only make as much as you can finish right away.

    An egg drop soup served in a Chinese soup bowl.

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    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Egg Drop Soup
    4.96 from 117 votes
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    Keto Egg Drop Soup

    This egg drop soup is made without cornstarch. Don't worry about getting the eggs just right - it's delicious even when imperfect!
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Soup
    Cuisine: Asian
    Servings: 2 servings
    Calories: 89kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 2 cups chicken broth not low-sodium (I use Pacific Natural)
    • 2 teaspoons reduced-sodium soy sauce (or a gluten-free alternative)
    • 2 large eggs
    • Pinch Diamond Crystal kosher salt
    • Pinch garlic powder
    • 1 large green onion chopped (green parts only)

    INSTRUCTIONS

    • Heat the broth and soy sauce in a medium pot over medium-high heat.
    • While the broth is heating up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder.
    • When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure you stir in the same direction.
    • As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.

    WATCH THE VIDEO:

    NOTES

    If you don't have homemade chicken broth on hand, it's fine to use a store-bought one. My favorite store-bought chicken broth is Pacific Organic. It's very tasty, and the list of ingredients is fairly short.

    Whatever broth you choose, it's best NOT to use a low-sodium one in this recipe. While great as a base in many other recipes, it lacks flavor, and in this recipe, it's going to be noticeable.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cup | Calories: 89kcal | Carbohydrates: 3g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 835mg | Sugar: 1g
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    More Low-Carb Soup Recipes

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      Cold Tomato Soup
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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