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Easy Egg Drop Soup

This Easy Egg Drop Soup Recipe is quick, easy, gluten free, healthy, and loaded with cornstarch, broth, ginger, garlic powder, optional sriracha, and eggs! Only 220 calories for half the recipe!

Servings: 2 people
Results and timings may vary when adjusting servings
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Nutrition Facts
Easy Egg Drop Soup
Amount Per Serving
Calories 221 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 421mg 140%
Sodium 1882mg 78%
Potassium 532mg 15%
Total Carbohydrates 11g 4%
Protein 16g 32%
Vitamin A 12.2%
Vitamin C 39.9%
Calcium 9.2%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
Ingredients
  • 2 tablespoons cornstarch
  • 4 cups chicken broth you could also use vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • sriracha to taste, optional, but really delicious (we used 1 tablespoon)
  • 4 large eggs whisked
  • Green onions optional for garnish
Instructions
  1. Place cornstarch into a saucepan.
  2. Slowly whisk in chicken broth. This helps prevent clumping.
  3. Turn on heat to medium, then add in ginger, garlic powder, and optional sriracha.
  4. Whisk to combine.
  5. Bring to a simmer, whisking occasionally.
  6. Once simmering, whisk eggs in bowl, then slowly pour (while whisking) into the hot soup. See video for visual.
  7. The hot soup cooks the eggs immediately.

  8. Serve and enjoy!
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