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Egg Drop Soup


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  • 2 1/2 quarts chicken broth
  • 2 tablespoons soy sauce
  • 1/4 cup chopped green onion
  • 4 eggs - slightly beaten
  • 1 tablespoon potato starch (optional)


Servings 10


Step 1

Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken.

Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.

This recipe yields 10 servings; 1 carb gram per serving (with potato starch - 3 carb grams per serving).

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