This High-Protein Egg Drop Soup is a quick, comforting, and protein-packed recipe ideal for a fast meal or a simple side. Using chicken bone broth boosts both flavor and protein content, while sesame oil, shiitake mushrooms, and a handful of peas and carrots add texture and savory depth. Delicate egg ribbons finish the soup with the classic silky texture you want from egg drop. Ready in under 20 minutes, it works well for busy weeknights, meal prep, or when you want something light yet satisfying.
High Protein Egg Drop Soup
If you want to prioritize protein without eating a heavy portion of meat, this soup delivers in a small, nourishing bowl. It’s a favorite when you want something warm, easy to digest, and still filling. Unlike protein bars or shakes, a bowl of this soup feels like a real meal: hydrating, flavorful, and built around whole ingredients. It’s also versatile—swap vegetables or add extra protein like shredded chicken or tofu if you wish.
Why You’ll Love This Dish
- Protein-Packed: Chicken bone broth combined with eggs provides a satisfying, protein-forward base.
- Quick and Easy: From start to finish in roughly 20 minutes, perfect for busy schedules.
- Customizable: Change the vegetables, adjust seasonings, or add extra protein for variety.
- Comforting: The silky egg ribbons and aromatic broth make this an ideal cozy meal.
Pair this soup with a simple Asian-style chicken salad or a grain bowl for a complete meal.
Recipe Shopping List
Below are the ingredients you’ll need. Quantities and full instructions appear in the recipe card further down.
- Chicken bone broth (or high-quality chicken stock)
- Sesame oil
- Pepper
- Shiitake mushroom powder or fresh shiitake mushrooms
- Frozen peas and carrots
- Corn starch
- Cold water
- Large eggs (farm or free-range if preferred)
- Salt, to taste
Serve alongside a Greek-style protein bowl or steamed rice for heartier meals.
How To Make This Recipe
This overview outlines the main steps so you know what to expect. Follow the full recipe below for exact amounts and timing.
- Start the base: Combine chicken bone broth, sesame oil, pepper, shiitake mushrooms (powder or sliced), and frozen peas and carrots in a pot and bring to a boil.
- Thicken the soup: Whisk corn starch with cold water until smooth. Stir this slurry into the simmering broth and continue whisking until slightly thickened.
- Prepare the eggs: Beat the eggs until the yolks and whites are uniform.
- Create egg ribbons: Lower heat to a gentle simmer. Stir the broth in a circular motion and slowly drizzle in the beaten eggs to form delicate ribbons.
- Season and serve: Let the eggs set, taste, adjust salt as needed, and serve hot.
Try making protein egg bites or an egg roll bowl to use up extra eggs.
Recipe Card
Yield: 4 servings
High Protein Egg Drop Soup
This high-protein egg drop soup is simple to prepare and comforting to enjoy. Using bone broth instead of plain stock increases both flavor and nutrition while keeping the soup light and warming.
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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 frozen peas and carrots
- 3 tablespoons corn starch
- 4 tablespoons cold water
- 3 large eggs
- Salt, to taste
Instructions
- In a soup pot, combine the bone broth, sesame oil, pepper, shiitake mushroom powder or sliced mushrooms, and frozen peas and carrots. Bring the mixture to a light boil.
- Whisk the corn starch and cold water together until smooth. Slowly whisk the slurry into the simmering broth, stirring until the soup thickens slightly.
- Beat the eggs in a small bowl until whites and yolks are fully combined.
- Reduce the heat to low so the broth is at a gentle simmer.
- Stir the soup in a circular motion and slowly drizzle in the beaten eggs. Continue stirring gently to form thin egg ribbons.
- Cook until the egg ribbons are set and the soup is heated through.
- Taste and season with salt as needed. Serve hot.
Nutrition Information (per serving)
- Calories: 117
- Total Fat: 4g (Saturated Fat: 1g)
- Cholesterol: 123mg
- Sodium: 144mg
- Carbohydrates: 7g (Fiber: 0.4g, Sugar: 0.2g)
- Protein: 13g
Recipe FAQ
How should I store leftovers?
Allow the soup to cool completely, then transfer it to an airtight container and refrigerate. Use within 3 days for best quality.
Can I reheat this soup?
Yes. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the eggs from overcooking and becoming rubbery.
Can I prepare this ahead of time?
Prepare the broth and vegetables in advance and refrigerate. For the best texture, add the beaten eggs fresh when reheating so the ribbons stay tender.
What can I use instead of mushrooms?
If you prefer not to use mushrooms, omit them or substitute with sliced green onions or a small amount of dried mushroom seasoning for a milder umami note.
Serve This With
- Steamed Rice: A plain side that turns the soup into a complete meal.
- Fresh Spring Rolls: Light, crisp rolls contrast nicely with the soft texture of the soup.
- Vegetable Stir-Fry or Yakisoba: Adds color and extra vegetables for a more substantial dinner.
More Soup Ideas
- Smoked Italian Wedding Soup
- Mexican Beef Stew
- Chicken Chili
- Lemon Chicken Orzo
Enjoy this warming, protein-rich soup on a busy night or whenever you need something nourishing and quick.
