Egg Drop Soup
Delicious Chinese food doesn’t get any easier than this Egg Drop Soup recipe! It’s fast, healthy, keto-friendly, and gluten-free!
Warm, comforting Egg Drop Soup (also called Egg Flower Soup) is a Chinese menu staple that’s so delicious and good for you! Chicken broth, eggs, cornstarch, sesame oil, and flavor-filled seasonings like garlic and ginger, combine in one pot for a classic, brothy, Asian-inspired soup!
Super Fast, Super Easy, Super Soup!
Egg drop soup gives you everything you love and nothing you don’t! This simple soup requires only a handful of ingredients (Toasted sesame oil is the secret to the amazing flavor!).
The soup comes together from scratch in literally 15 minutes, so it’s better and even faster than Chinese takeout! It’s rich in protein and anti-inflammatories, much like a good, healing chicken soup. But mostly, it’s warm and soothing and flavorful—just what you want in a big bowl on a cold day!
Other Recipes to Serve with Egg Flower Soup
- Easy Fried Rice is the perfect accompaniment to Egg Drop Soup!
- Make this easy Egg Roll in a Bowl as an entree with your delicious Egg Drop Soup!
Ingredients
Protein: This soup is all about the protein! Low-sodium chicken stock and eggs (you can’t beat the flavor of free-range, organic eggs) make a fantastic soup base.
Thickener: Egg drop soup uses cornstarch to thicken, keeping the recipe gluten-free!
Seasoning: Sesame oil, ground ginger, garlic powder, and black pepper give this soup a very authentic Chinese flavor—you’re going to love it!
Garnish: Chopped green onions are perfect on top of this soup, along with a sprinkle of salt and pepper to enhance the flavor!
How to Make Chinese Egg Drop Soup
STEP ONE: Add the chicken stock to a large soup pot. Whisk in the cornstarch, ginger, sesame oil, garlic powder, and black pepper until smooth. Bring to a boil over high heat, whisking occasionally.
STEP TWO: While the broth is boiling, beat the eggs in a bowl or large spouted measuring cup and set aside.
STEP THREE: When the broth is fully boiling, lower the heat slightly and stir the broth in a circular motion to create a swirling effect. Keep stirring in a circle while slowly adding the beaten eggs to create egg ribbons. The eggs will cook very quickly, and the soup is ready! Check the seasoning and add salt and pepper to taste.
STEP FOUR: Portion into bowls and serve with green onions. Crispy wontons are also a garnish option! Enjoy!
Tips for Success
- To make this a fully carb-free soup recipe, simply skip the cornstarch. The broth will be thinner, but the flavor will still be fabulous!
- If you prefer, you can stir in the toasted sesame oil after pouring the eggs. Adding the oil later gives the soup a stronger lemongrass flavor. The soup can be prepared both ways, depending on your flavor preference.
- Add tofu, bean sprouts, or corn for a truly authentic Chinese egg flower soup.
Is Egg Drop Soup Healthy for You?
Yes, Egg Drop Soup is good for you! A cup of egg drop is low in carbs (fewer than 2g), only has 3.5g of fat and a mere 58 calories! Because egg drop is made with eggs and chicken stock, it’s high in protein and primarily liquid – so it’s easy on the belly – making it an excellent substitute for chicken soup! Also, the egg drop is loaded with garlic, ginger, and scallions, giving it many anti-inflammatory qualities! So, besides being incredibly tasty, egg drop soup is a healthy choice!
What’s the Difference between Egg Drop & Egg Flower Soup?
They are the same soup! Egg Flower is the original Chinese name because the Chinese swirl the raw egg into the broth to make ribbons or “flowers” in the soup. The English name also describes how we literally “drop” the scrambled egg batter into the broth. The Chinese version is a thinner soup with more substantial egg bites, while our version is a thicker, more consistent style.
Other Low-Carb, Keto-Friendly Recipes
- Keto Cauliflower Grilled Cheese
- Bacon & Bison Low-Carb Pizza
- Stuffed Zucchini Boats
- Jalapeno Popper Stuffed Chicken
- Stuffed Portobello Mushrooms
- Sausage Cream Cheese Dip
Egg Drop Soup
Ingredients
- 8 cups low-sodium chicken stock
- ¼ cup cornstarch
- 1 tablespoon ground ginger
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons garlic powder
- ¼ teaspoon black pepper
- 6 large eggs
- Salt and pepper to taste
- Green onions thinly sliced, for garnish
Instructions
- Whisk together the chicken stock, cornstarch, ground ginger, sesame oil, garlic powder, and pepper in a large pot until there are no clumps.
- Place over high heat and bring to a boil, whisking occasionally.
- While the broth cooks, beat the eggs in a spouted measuring cup (or bowl). Set aside
- Once the broth is boiling, reduce the heat to medium and stir in a circular motion with a wooden spoon to create a whirlpool effect.
- Continue to stir while slowly pouring in the beaten eggs until all the eggs are added. (This will create egg strings in the soup.) Check the seasoning of the soup and adjust to taste with salt and pepper.
- Portion into bowls and garnish with sliced green onion before serving warm.
