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4.2 from 15 votes

Egg Drop Soup Recipe

Simple and fast egg drop soup made with broth, herbs, eggs, and green onions for garnish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main
Cuisine: Asian
Servings: 5 cups
Calories: 83kcal
Author: Katie Wells


  • 4 cups  chicken broth
  • 1 tsp fresh ginger minced
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 eggs
  • 1 TBSP butter
  • 3 green onions thinly sliced


  • In a medium sauce pan, heat the chicken broth.
  • Add ginger and garlic and simmer for 5 minutes.
  • Add salt and pepper.
  • Whisk eggs in a small bowl.
  • Remove the broth from the heat and add the eggs, whisking slowly and gently to create little egg ribbons or drops.
  • Whisk in butter and sliced green onions.
  • Serve immediately. Top with additional green onions for garnish if desired.


If you like shorter egg pieces in your soup, whisk more quickly when adding the egg. If you like longer ribbons, stir very slowly when adding. 


Serving: 1.25cups | Calories: 83kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 137mg | Sodium: 996mg | Potassium: 219mg | Vitamin A: 335IU | Vitamin C: 14.8mg | Calcium: 36mg | Iron: 1.1mg