Egg Drop Soup Recipe


Recipe Details

Egg Drop Soup Recipe

Active 10 mins
Total 40 mins
Serves 4 servings


  • 1 quart homemade or store-bought low-sodium chicken broth

  • 4 ounces Chinese ham, Chinese dried sausage, or slab bacon

  • 6 scallions, greens thinly sliced, whites left whole

  • 1-inch knob of ginger

  • 1 teaspoon whole white peppercorns

  • Kosher salt

  • 4 teaspoons cornstarch

  • 2 whole eggs


  1. Combine stock, ham, scallion whites, ginger, and peppercorns in a small stockpot and bring to a boil over high heat. Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.

  2. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.

  3. Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size. Sprinkle with scallion greens and serve.

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Nutrition Facts (per serving)
176 Calories
12g Fat
7g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 176
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 19%
Cholesterol 110mg 37%
Sodium 501mg 22%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 12g
Vitamin C 1mg 6%
Calcium 34mg 3%
Iron 1mg 7%
Potassium 406mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)