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Egg Drop Soup

This Easy Egg Drop Soup recipe is simple to make. It’s also known as egg flower soup and is filled with chicken stock, ginger, soy sauce, green onion, and beaten egg.

This low carb Chinese restaurant style soup is delicious and only takes about 15 minutes to make.

This small batch recipe makes a great soup course, lunch, or dinner for two.

a bowl of egg drop soup and crispy wonton croutons and text reading recipe at zonacooks.com egg drop soup.
Best Egg Drop Soup

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How to make the Best Egg Drop Soup:

Slice the green onion on a cutting board.

sliced green onions on a cutting board.

In a medium sauce pan add the chicken stock, ginger and soy sauce and bring to a boil.

chicken broth, ginger, and soy sauce in a sauce pan.

Mix together the water and corn starch.

cornstarch and water mixed in a small bowl.

Slowly pour the corn starch slurry into the boiling broth while stirring.

cornstarch slurry stirred into the chicken broth mixture.

Reduce the heat to medium.

Slowly pour half of the beaten egg into the chicken stock mixture, let it sink to the bottom, then use a wooden spoon and stir clockwise twice around.

beaten eggs slowly stirred into the broth mixture.

Add the rest of the beaten egg, let it sink to the bottom, then stir clockwise twice around again.

Stir in, clockwise, the sliced green onions, salt and pepper just until mixed in.

egg drop soup cooking in a sauce pan.

Drizzle in the sesame oil and serve.

a bowl of egg drop soup with green onions and crispy wonton croutons.
Easy Egg Drop Soup

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a bowl of egg drop soup with green onions and crispy wonton croutons.
Yield: Serves 2

Egg Drop Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Easy Egg Drop Soup recipe is simple to make. It’s also known as egg flower soup and is filled with chicken stock, ginger, soy sauce, green onion, and beaten egg. This low carb Chinese restaurant style soup is delicious and only takes about 15 minutes to make.

Ingredients

  • 1 green onion
  • 2 cup chicken stock
  • 1/8 teaspoon ground ginger
  • 1/2 Tablespoon soy sauce
  • 1/2 Tablespoon water
  • 1/2 Tablespoon cornstarch
  • 1 egg beaten
  • Salt and pepper to taste
  • 1/2 teaspoon sesame oil

Instructions

  1. Slice the green onion on a cutting board.
  2. In a medium sauce pan add the chicken stock, ginger and soy sauce and bring to a boil.
  3. Mix together the water and corn starch.
  4. Slowly pour the corn starch slurry into the boiling broth while stirring.
  5. Reduce the heat to medium.
  6. Slowly pour half of the beaten egg into the chicken stock mixture, let it sink to the bottom, then use a wooden spoon and stir clockwise twice around.
  7. Add the rest of the beaten egg, let it sink to the bottom, then stir clockwise twice around again.
  8. Stir in, clockwise, the sliced green onions, salt and pepper to taste just until mixed in.
  9. Drizzle in the sesame oil and serve.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 100mgSodium: 747mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 10g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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a bowl of egg drop soup and crispy wonton croutons with a side of eggrolls and text reading recipe at zonacooks.com egg drop soup for two.
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