Homemade Egg Drop Soup
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Egg Drop Soup

I can’t say enough good things about egg drop soup. For me it’s a comfort food – good for a stressful day, a queasy stomach, a light meal, a snack, a cold day, a movie night, or a blue spirit. I made this a lot when I was going through nursing school, whether I was stressed out and wanted something easy on my stomach, or wanted a cozy warm bowl to hold as I studied. Often the night before clinicals I would be up late preparing, nervous and not hungry. This was my go-to. It’s easy to heat up again if you’re eating slowly or getting in a bite here-and-there. 

Fun/random fact: When I finished college in 2011 my mom made gallons of egg drop soup along with some other comfort foods and served it at my graduation party. It was a “this got Leah through nursing school” themed lunch. : )

Back on topic. This can be a meal but it likely won’t keep you full for several hours until the next meal. Adding a couple scoops of protein powder can extend the fullness feeling, as can pairing it with a baked treat or bread, eat with crackers, or serve it as a side with your meal. 

Egg Drop Soup:
4 cups Water
1 tsp Soy/tamari sauce
1 Tbsp Chicken bouillon
1 1/2 Tbsp Potato starch (or 3 Tbsp corn starch)
1 Egg, beaten

Put the water in a saucepan and turn on the stove. While it heats up add the soy/tamari sauce and chicken bouillon. Mix the potato starch with a little water and add it to the pot, stirring as you pour it in so it doesn’t clump.

Once the soup boils, “drop” in the egg, stirring gently. Don’t stir too vigorously or you’ll shred the egg and have tiny bits (maybe you like it that way), but if you don’t stir at all the egg will cook in one big glob. I turn off the heat right before adding the egg, it cooks in only about 20 seconds. 

This is enough to feed me, but technically it’s 2 servings. It re-heats well if you leave the extra in the saucepan and come back half an hour later for seconds. Use a soup spoon or have fun and slurp it straight from the bowl.

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Egg Drop Soup

Print Recipe
Homemade Egg Drop Soup
Cook Time:10 minutes

Ingredients

  • 4 cups Water
  • 1 tsp Soy sauce (or tamari / coconut aminos)
  • 1 Tbsp Chicken bouillon
  • 1 1/2 Tbsp Potato starch (or 3 Tbsp corn starch)
  • 1 Egg beaten

Instructions

  • Put the water in a saucepan and turn on the stove. While it heats up add the soy/tamari sauce and chicken bouillon. Mix the potato starch with a little water and add it to the pot, stirring as you pour it in so it doesn’t clump.
  • Once the soup boils, “drop” in the egg, stirring gently. Don’t stir too vigorously or you’ll shred the egg and have tiny bits (maybe you like it that way), but if you don’t stir at all the egg will cook in one big glob. I turn off the heat right before adding the egg, it cooks in only about 20 seconds. Serve.
Servings: 2 servings

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