High Protein Egg Drop Soup

This high protein egg drop soup is such an incredible recipe to whip up for a quick meal or side dish! Plus - you pack in the protein by using bone broth instead of plain stock. You'll love a warming bowl of this soup!

Course Soup

Cuisine American

Keyword eggs

Prep Time 10

Cook Time 15

Servings servings

Calories 117kcal

Author Nicole Johnson

Equipment

HexClad 2-Quart Stock Pot

Ingredients

4 cups chicken bone broth
1 teaspoon sesame oil
¼ teaspoon pepper
1 teaspoon shiitake mushroom powder or 3 sliced shiitake mushrooms
¼ cup peas and carrots frozen
3 tablespoons corn starch
4 tablespoons cold water
3 large farm eggs
salt to taste

Instructions

Add the bone broth, sesame oil, pepper, mushrooms, and peas and carrots to a soup pot. Bring to a boil.
Whisk together the corn starch and cold water until no more lumps remain. Whisk into the simmering bone broth. Continue whisking until thickened.
Whisk 3 large farm eggs together until the whites and the yolks are combined.
Reduce the heat on the pot to low.
While slowly stirring in a circle, drizzle the eggs into the pot to form ribbons.
Continue cooking until the eggs are set and they are all in the pot.
Taste and add salt as necessary.
Serve hot.

Nutrition