Egg Drop Soup

Make this Chinese Egg Drop Soup for a healthy dinner. It’s easy and simple to make and gets ready in under 10 minutes. Add chicken or Shrimp to make KETO version. Here is how to make it.

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• About This Recipe
• Calories
• Ingredients
• Variations
• Recipe Summary
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This is honestly the best soup recipe that you can put your hands on and takes only 10 mins to make. I am sure you are going to love this authentic, restaurant-style soup and won’t have to frequent the Chinese places next door. This homemade goodness is rich and flavorful.

You are going to need a good quality chicken or vegetable stock, a little cornflour, garlic powder, soy sauce, vinegar, black pepper powder, eggs, egg white, salt, red chilli oil, and spring onion greens.

About This Recipe

“This is a Chinese delicacy made with beaten eggs in chicken broth and seasoned with black pepper.

This is also called egg flower soup. You can choose a number of condiments such as black pepper or white pepper.

The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.

Many different recipes exist and this is known to be a simple-to-prepare soup in different East Asian and Western countries.” – Wikipedia

You might also find finely chopped scallions and tofu which are optional, but commonly added to the soup.

Calories

This soup is low on calories and makes for a good appetizer. After putting the ingredients in the calories counter, I got 143 calories per serving of this soup.

Ingredients

Here is the simple ingredient list that you will need to make this soup

Eggs: We are going to need 2 egg and 1 more egg white to get the luscious silken strands in the soup. Use large and fresh eggs to make this.

Chicken broth: I have used chicken broth to make this, as traditionally chicken broth is used. You can use vegetable broth if you wish to.

Cornflour: You will need a little cornflour to thicken it. It depends on how you prefer it. If you like your it to be thick, use cornflour. You can leave it out if you like thin consistency.

Seasoning: I used black pepper powder, garlic powder, soy sauce, vinegar and red chilli oil. These lend the heat that you need.

Spring onion greens: Spring onion greens add a beautiful flavour and are a requisite for Chinese food. Add them as a garnish to your soup and get a little crunch.

Variations

You can add wontons, add chicken pieces to it or shredded chicken, corn, noodles, spinach or you can even make ramen this way.

For a Keto version, skip corn flour and you can add shredded chicken if you want.

It is easier to make this soup gluten-free. Just replace the soy sauce with Tamari. All the other ingredients used in this soup are gluten-free.

Recipe Summary

To make this, you will need four cups of chicken stock.

First, make a slurry with cornflour and water.

Mix cornflour with ¼ cup of water to make a lump-free slurry. 

Take a pan and add chicken stock, cornflour mixture, soy sauce, vinegar, garlic powder and black pepper powder.

To this, add the cornflour water mix. Mix properly and keep on stove.

Heat until the mixture starts to boil.

Stir occasionally to avoid any lump formation. Make sure you properly mix the cornflour slurry to the broth mix to avoid any lumps. 

While your broth is boiling, whisk eggs and egg white in a bowl.

Now remove the pan from heat and slowly stir in the eggs.

Slowly pour the egg in the broth whisking continuously to create egg ribbons.

Add salt and mix well. Garnish with red chilli oil and spring onion greens and serve hot.

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Recipe Card