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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
- 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
Place cornstarch into a saucepan.
Slowly whisk in chicken broth. This helps prevent clumping.
Turn on heat to medium, then add in ginger, garlic powder, and optional sriracha.
Whisk to combine.
Bring to a simmer, whisking occasionally.
Once simmering, whisk eggs in bowl, then slowly pour (while whisking) into the hot soup.
The hot soup cooks the eggs immediately.
Serve and enjoy!
Calories: 221kcal | Carbohydrates: 11g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 421mg | Sodium: 1882mg | Potassium: 532mg | Vitamin A: 610IU | Vitamin C: 32.9mg | Calcium: 92mg | Iron: 3.1mg