Egg Drop Soup

Eggdrop Soup

I love egg drop soup. It’s hard to find here, in Benin, although rumor has it that there’s one Chinese restaurant that has a passable version. Lucky for me, it’s dead simple to make and super-low calorie too. This may be the only soup recipe where I tell you to go ahead and use faux-broth instead of making it from scratch, but it’s worth it to keep the recipe easy and quick.

Egg Drop Soup Recipe

Serving size: 2 1/2 cups (serves 1)


  • 3 cups water
  • 1 cube of chicken bouillon or chicken flavored Maggi (mmmm, MSG)
  • 1/4t ginger
  • 1/2t cumin
  • 1/4t salt (or to taste)
  • cayenne pepper to taste
  • 2t thickener (I use tapioca flour because that’s what I have; you’ll probably use cornflour)
  • 2 eggs
  • 2T chopped scallions


  1. Break up bouillion cube into water and bring to a rolling boil.
  2. Add spices and thickener, stirring until soup has desired consistancy.
  3. While soup continues to boil, beat 2 eggs in a small bowl.
  4. Holding the bowl of eggs in one hand and your whisk in the other, slowly pour eggs over the gently moving whisk into the soup. Slowly. SLOWLY.
  5. Remove soup from heat. Pour sesame oil over top and garnish with scallions.

Nutrition Information

Servings: 1 | Calories: 207 | Fat: 14.1g | Carbs: 7.1g | Fiber: 0g | Protein: 13gраскрутка

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