Egg Drop Soup
Silky ribbons of egg in a gingery, savory broth, ready in 15 minutes, with a pinch of xanthan gum in place of the cornstarch slurry.
Nutrition per serving
1 cup- Net carbs
- 1.9g
- Calories
- 85kcal
- Protein
- 6.9g
- Fat
- 5.2g
- Total carbs
- 2.5 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Hot & sour: Shiitakes, tofu, rice vinegar and a hefty dose of white pepper turn the broth into a takeout-style hot and sour soup.
- Simmer the mushrooms and tofu in the seasoned broth for 5 minutes before thickening it.
- Stir in the vinegar and extra white pepper just before adding the eggs, then taste: it should be properly sour and peppery, so add more of either if needed.
Tomato egg drop: The Chinese home-style favorite: ripe tomatoes softened in the broth for a gently sweet-tart soup with egg ribbons.
- Simmer the tomato wedges in the seasoned broth for 5 minutes, until soft and the broth turns rosy, before thickening and adding the eggs.
Chicken & spinach: Thin slices of chicken poached in the broth and a couple of handfuls of spinach make it a light meal.
- Simmer the sliced chicken in the broth for 4–5 minutes, until opaque throughout (165°F/74°C), before thickening.
- Stir in the spinach just before the eggs; it wilts in seconds.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $4.00 for 4 servings ($1.00 each) · how we estimate
Instructions
-
Combine the broth, ginger, tamari and white pepper in a saucepan and bring to a simmer over medium heat. Taste and add salt if needed.
-
While whisking the broth briskly, sprinkle the xanthan gum evenly over the surface rather than dumping it in one spot. Simmer 2 minutes; the soup will take on a light, silky body.
-
Beat the eggs in a measuring cup, with a pinch of turmeric if you like, until no streaks of white remain.
-
Stir the simmering soup in a slow circle so it's gently swirling, then pour in the eggs in a thin, steady stream. Let them set for 10–15 seconds, then give one or two gentle stirs to break them into soft ribbons.
-
Take the pot off the heat, drizzle in the sesame oil and serve topped with the green onions.
Tips for success
-
The thinner the stream of egg, the finer the ribbons. Pouring the eggs over the tines of a fork is an easy way to slow it down. - The xanthan gum replaces the usual cornstarch slurry. Skip it if you prefer — the soup tastes the same, just thinner.
- Turn it into a meal by simmering shredded chicken, tofu cubes, sliced mushrooms or a handful of spinach in the broth before adding the eggs.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Reheat gently over medium-low heat until steaming; boiling makes the egg ribbons rubbery.
Best eaten fresh. Refrigerate up to 2 days and reheat gently without boiling.
Variations
3 variations, each with its own ingredients and macrosHot & sour
FlavorShiitakes, tofu, rice vinegar and a hefty dose of white pepper turn the broth into a takeout-style hot and sour soup.
- + 1 cup shiitake mushrooms
- + ½ cup firm tofu
- + 2 tbsp rice vinegar (unseasoned)
- + ½ tsp extra ground white pepper
2.9 g net · 138 kcal · 13 g protein · 8.1 g fat · ≈$1.99 per serving (+1 g net carbs vs the original)
Tomato egg drop
VeggiesThe Chinese home-style favorite: ripe tomatoes softened in the broth for a gently sweet-tart soup with egg ribbons.
- + 2 medium ripe tomatoes
3.6 g net · 96 kcal · 7.4 g protein · 5.3 g fat · ≈$1.34 per serving (+1.7 g net carbs vs the original)
Chicken & spinach
ProteinThin slices of chicken poached in the broth and a couple of handfuls of spinach make it a light meal.
- + 8 oz boneless, skinless chicken breast
- + 2 cups baby spinach
2.1 g net · 156 kcal · 20 g protein · 6.8 g fat · ≈$1.68 per serving (+0.2 g net carbs vs the original)
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