Egg Drop Soup Recipe


  • 6 cups chicken broth
  • 2 tablespoons cornstarch
  • 1 clove garlic whole
  • ½ inch slice fresh ginger
  • 5 green onions thinly sliced whites and greens divided
  • 2 eggs lightly beaten
  • crushed red peppers to taste optional


  1. Combine 1/2 cup chicken broth and cornstarch in a small bowl.
  2. Bring remaining chicken broth, garlic clove, ginger slice and the whites of the green onions to a simmer over medium-high heat. Add the cornstarch mixture and continue stirring until the broth is simmering.
  3. While stirring the soup, pour in the eggs slowly in a very thin stream* (see tip), this should take about 1 minute. Bring just to a boil and remove from heat. Discard ginger and garlic clove.
  4. Top with green onions and crushed red pepper flakes (if using).

Nutrition Facts

Calories: 57

Carbohydrates: 4g

Protein: 4g

 Fat: 3g

Saturated Fat: 1g

Cholesterol: 82mg

Sodium: 893mg

Potassium: 235mg

Fiber: 1g

Sugar: 1g

Vitamin A: 179IU

Vitamin C: 18mg

Calcium: 31mg

Iron: 1mg

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