Ever since I can remember, I have loved Egg Drop Soup. My family (with the exception of my dad & brother, who would order Club Sandwiches at all Chinese restaurants) really enjoyed eating Chinese food. We weren’t an incredibly adventurous family when it came to international foods, so Chinese was our big exotic moment. I’d eat quarts of Egg Drop Soup as often as I could.
Once I became vegetarian and realized that Egg Drop Soup in restaurants was made with Chicken Broth, I was heartbroken. So I set out to find a recipe that mimicked the restaurant style taste of this iconic soup.
Of course, as an egg lover, I had to egg-ify this soup. This means double egg. Double egg, double protein. You could cut the egg count in half if you’re not an egg addict, but I recommend it as-is.
This soup is everything I need it to be:
If you love Chinese restaurant style Egg Drop Soup, you will slurp this recipe down with reckless abandon.
This recipe is 4 Weight Watchers Smart Points.
Serves 5 servings
10 minCook Time
10 minTotal Time
- 6 cups vegetable broth or stock
- 1/2 cup chopped green onions
- 1/4 tsp salt
- 3 tbsp corn starch
- 3 tbsp low sodium soy sauce
- 1/3 cup & 2 tbsp cold water
- 6 eggs
- Combine broth/stock and green onions in a large pot and bring to a boil.
- Meanwhile, mix salt, cornstarch, soy sauce and 1/3 cup water together in a small bowl until smooth.
- Stir soy sauce mix into the broth.
- Stir for 1 minute.
- Reduce heat to low.
- Beat eggs with 2 tbsp of water.
- Pour egg mixture slowly into broth, stirring very gently with a large fork until eggs are opaque and stringy in the liquid.
- Garnish with green onions.