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Egg Drop Soup

This egg drop soup is perfect for cold days. It takes less than 10 minutes to make, which is perfect for people on-the-go and is suitable for any culinary skill level. It is made with many pantry staples, so it is cost-effective and can be made in bulk for an easy weekly meal-prep. Eggs are a great source of protein, as they contain all of the essential amino acids that we need to build protein. They contain vitamin B12, antioxidants, and minerals including selenium, phosphorus and choline. They also contain high-density lipoproteins (HDL), also known as the “good” cholesterol, which is anti-inflammatory, anti-coagulant, antioxidant, and may contribute to the removal of some of the “bad” cholesterol in our bodies. Corn kernels are whole grains that contain fiber and B-vitamins. Fiber is important because it satiates us, making us feel full, and it may contribute to lowering the risk of heart disease, type 2 diabetes and some cancers. Corn also contains vitamin C, which is an antioxidant that protects our cells from becoming damaged and can aid in reducing the risk of cancer and heart disease. Yellow corn also contains carotenoids, which are beneficial for our eye health. You can also add tomatoes, carrots, seaweed, chicken, tofu, or any other additions to this soup to customize it to your liking!

  • Author: Annie Tsang
  • Yield: 4 Servings 1x


  • 4 cups chicken stock
  • ½ tsp sesame oil
  • ¾ tsp salt
  • ⅛ tsp sugar
  • ¼ tsp turmeric
  • 3 tbsp cornstarch, mixed with ⅓ cup water
  • 3 eggs, beaten
  • ⅓ cup corn
  • 1 green onion, chopped


  1. Place the chicken stock in a medium pot and bring it to a simmer. Stir in the sesame oil, salt, turmeric, and sugar. Taste and adjust the seasonings if desired.
  2. Add the cornstarch slurry, stirring constantly as you pour it into the pot. 
  3. Slowly pour in the beaten eggs, stirring as you pour. 
  4. Add the corn, stir, then turn off the heat. 
  5. Ladle the soup into bowls, garnish with green onion and enjoy!


Link to reference recipe : 

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 Serving
  • Calories: 110
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 80mg

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