Easy Egg Drop Soup Recipe
This quick and easy egg drop soup recipe comes together in under 20 minutes with just a few ingredients. Perfect for colder days!
Equipment
- Measuring cups and spoons
- Small bowl with fork to beat the eggs
- Small bowl with spoon for mixing the cornstarch slurry.
- Medium pot
- Ladle or spoon
Ingredients
- 4 cups water
- 1 bouillon cube
- 1 tbsp soy sauce
- ¼ tsp turmeric
- ¼ tsp white pepper powder
- 2 tbsp cornstarch + 2 tbsp water
- 4 eggs
- green onions garnish to taste
- a few drops of sesame oil adjust to taste
Instructions
- Beat the eggs. Crack the eggs into a bowl and whisk until smooth. Set aside.
- Make the slurry. In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water until fully dissolved.
- Season the broth. Bring water to a gentle boil over medium heat. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to dissolve.
- Add the slurry. Give the slurry a quick stir, then slowly pour it into the soup while stirring. Simmer 1 minute to thicken.
- Drizzle in eggs. Slowly pour in the beaten eggs while stirring in one direction to form silky ribbons.
- Finish and serve. Remove from heat, add a few drops of sesame oil, and garnish with green onions. Serve hot.
Nutrition Facts
Easy Egg Drop Soup Recipe
Amount per Serving
Calories
166
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
327
mg
109
%
Sodium
1133
mg
49
%
Potassium
155
mg
4
%
Carbohydrates
9
g
3
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
12
g
24
%
Vitamin A
475
IU
10
%
Vitamin C
0.1
mg
0
%
Calcium
68
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.