Egg Drop Soup Recipe

This light and comforting egg drop soup features delicate egg ribbons swirling through a savory broth. Perfect as a starter or weeknight meal, it’s quick to make, customizable, and naturally low-carb.

Ingredients

4 cups chicken broth, divided
2 tablespoons chopped fresh chives or green onions
¼ teaspoon salt (adjust to taste)
⅛ teaspoon ground ginger
1½ tablespoons cornstarch
2 large eggs
1 egg yolk

Directions

Reserve about ¾ cup of the chicken broth and pour the remaining broth into a large saucepan.
Add chopped chives, salt, and ground ginger to the saucepan. Bring the broth to a rolling boil over medium-high heat.
In a small bowl, whisk the reserved broth with cornstarch until completely smooth and lump-free.
In another bowl, whisk together the eggs and egg yolk until fully combined.
Slowly drizzle the beaten eggs into the boiling broth while gently stirring in one direction to create soft, silky egg ribbons.
Gradually pour in the cornstarch mixture, stirring continuously, until the soup thickens to your desired consistency.
Remove from heat and taste, adjusting seasoning if needed. Serve immediately while hot.

Preparation Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Tips for Perfect Egg Drop Soup

Bring the broth to a full boil before adding the eggs to achieve restaurant-style egg ribbons.
Stir gently and consistently in one direction while pouring the eggs for the best texture.
For a lighter broth, omit the cornstarch thickener or replace it with a small amount of xanthan gum for a keto-friendly version.

Easy Variations

Chicken Egg Drop Soup: Add shredded cooked chicken for extra protein.
Corn Egg Drop Soup: Stir in canned or frozen corn kernels after thickening.
Vegetarian Egg Drop Soup: Use vegetable broth instead of chicken broth.
Tomato Egg Drop Soup: Add diced tomatoes or a splash of tomato broth for a tangy twist.
Egg Drop Soup without Chicken Broth: Substitute vegetable or mushroom broth for a different flavor.