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Pick-Me-Up Egg Drop Soup

Clarissa Leigh

"I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges."
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30 m servings 194 cals
Original recipe yields 2 servings

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  • Prep

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  1. Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  2. Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.


  • Cook's Note:
  • Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you're worried about this. Over-stirring is not as much of a problem as under stirring. I like to have wheat toast with this, since it is not very heavy.

Nutrition Facts

Per Serving: 194 calories; 7.2 g fat; 21 g carbohydrates; 9.7 g protein; 192 mg cholesterol; 1594 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1
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This needed a lot more broth for us. Here is what I would do - either reduce the egg to 1 egg or increase / double the broth and seasonings. I added some white pepper which perked it up a bit. ...