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5 from 2 votes

Egg Drop Soup

Egg drop soup, or egg flower soup, is a simple and nourishing soup that you can make from ingredients that you already have in your pantry. It’s also perfect for the keto diet and can be easily modified to fit your macro needs.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Instant Pot Soup Recipes
Cuisine: Chinese
Keyword: easy egg drop soup, egg drop soup, egg flower soup, how to make egg drop soup, Instant Pot egg drop soup
Servings: 4
Calories: 149kcal
Author: Lisa Childs

Ingredients

  • 6 cups low sodium chicken broth I use 6 cups water with 2 tablespoons low sodium organic chicken flavor Better than Bouillon
  • 2 tablespoons chopped green onions plus extra for topping
  • 2 teaspoons minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon crushed red pepper flakes optional, for heat
  • 1 cup sweet corn I prefer frozen to canned
  • 3 tablespoons cold water
  • 3 tablespoons cornstarch
  • 4 eggs
  • 1 tablespoon sesame oil

Instructions

  • In a medium pot over medium high heat, add chicken broth, green onions, garlic, ginger, soy sauce, white pepper, crushed red pepper flakes, and corn.
  • In a small bowl, whisk together cold water and cornstarch.
  • In a separate small liquid measuring cup or small bowl, crack eggs and whisk completely.
  • When the soup comes to a boil, stir in the cornstarch slurry and whisk until thickened, about 2 minutes. Turn off the heat, then slowly drizzle a thin stream of the beaten eggs in a circular motion. Do not stir! Stirring will make the soup cloudy. Wait about 1 minute for the eggs to finish cooking, then drizzle in the sesame oil. Serve immediately with additional green onions, if desired.

Notes

The cornstarch slurry may be omitted if you prefer to make the soup without it. The texture of the soup will be thinner and brothier. If you prefer it to be thicker than written, add 1-2 more tablespoons of cornstarch mixed with equal parts cold water in addition to the 3 in the recipe.

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 13g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 124mg | Sodium: 267mg | Fiber: 1g | Sugar: 2g