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4 cups (1000ml) Water or chicken stock
1/2 cup (71g) Carrots, finely chopped
1/2 cup (100g) Corn (optional)
1 tsp. (5g) Ginger, chopped
1/4 cup (60g) Onion, chopped
2 Tbsps. (30g) Cornstarch, dissolved in
2 Tbsps. (30ml) Water
3 pcs. (163g) Eggs, beaten
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1 tsp. (5g) Salt, rock
1/4 tsp. (1.3g) Ground black pepper
1/4 cup (15g) Spring onions, chopped

Reduced sodium by 30%
Original seasoning/condiment: 2 1/2 tsps. (approx. 13g) Salt


Nutrition Facts
Calories per serving (kcal) 62.8
Carbohydrates (g) 8.4
Proteins (g) 2.7
Fat (g) 2.0
Dietary Fiber (g) 1.1
Calcium (mg) 26.3
Iron (mg) 0.9
Sodium (mg) 336.1

Good to Know Nutrition Facts!

Egg drop soup calories and Carbohydrates are low, which makes the dish good for people watching their weight.

Preparation time: 10 minutes
Cooking time: 15 minutes


  1. BOIL & SIMMER .In a pot, boil water, add carrots, corn, ginger, and onion. Simmer for 3-5 minutes.
  2. THICKEN. Add cornstarch solution until the soup thickens. Add eggs slowly while stirring to form silky egg strands.
  3. SEASON. Add AJI-NO-MOTO®, salt and pepper. Mix well.
  4. SIMMER. Let it simmer for one(1) minute.
  5. SERVE. Transfer to a bowl, top with spring onions and serve while hot.

Makes 10 servings
Serving size: 1 cup (140g)

Cooking Tips

You may also use tapioca starch or corn starch instead of cornstarch to ensure a nice thick soup.

Product Used

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