Homemade Egg Drop Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, bright soup made quickly in one pot with chicken broth, eggs, ginger, and corn. The turmeric gives it a beautiful yellow color and warm flavor. It's comforting and ready in 15 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon fresh ginger
- 3 green onions (thinly sliced, white and green parts separated)
- 1 cup frozen corn
- 2 tablespoons corn starch ((or 3 tablespoons for extra-thick))
- 1 teaspoon garlic powder
- ¼ teaspoon salt (plus more if needed)
- ¼ teaspoon white pepper ((optional, for a slightly spicy flavor))
- ¼ teaspoon turmeric ((optional, for color and peppery flavor))
- ¼ cup water
- 6 eggs
- 1 teaspoon toasted sesame oil ((plus more for garnish, if desired))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1179mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 262mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.