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Egg Drop Soup

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

We often start our stir-fry meals with this fast egg drop soup recipe— it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Egg Drop Soup Recipe photo by Taste of Home

Ingredients

  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 large egg, lightly beaten
  • 1 green onion, sliced

Directions

  1. In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Egg Drop Soup Tips

What are some variations of this egg drop soup recipe?

Egg drop soup is very simple, so making it your own is easy too! Additions like sesame oil, chilies, spices, and salt and pepper can turn up the flavor. Have leftover sauteed vegetables? Toss them in! For more ideas, check out our ultimate soup guide, and make sure you try some of our other healthy soup recipes too.

How do you store egg drop soup?

While this soup will taste best the day it’s made, you can store it for 3 to 5 days in the refrigerator in an airtight container. Reheat it low and slow on the stove to avoid rubbery eggs. Because of the eggs, we don’t recommend freezing this soup.

How do you serve egg drop soup?

Try serving this egg drop soup recipe as an appetizer to a beef and broccoli stir-fry, or have a warm bowl on a chilly night when you’re feeling a bit under the weather.

How should you drizzle the egg into the broth?

To avoid large, clumpy eggs, pour slowly while also swirling the broth with a whisk or fork. This will result in thin, beautiful egg ribbons. Some people also recommend pouring through the tines of a fork to break up any clumps, but whisking your eggs well beforehand should help prevent this too.

Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

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