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Egg Drop Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Yield: 2 servings

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  • 2 cups water
  • 2 teaspoons Better Than Bouillon chicken base
  • 1 tablespoon cornstarch (mix together with 3 tablespoons water)
  • 1/4 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce
  • 2 eggs
  • Salt and white pepper, to taste
  1. Add the water and Better Than Bouillon chicken base to a sauce pan. Turn to medium high heat and bring to a simmer, stirring occasionally. Add the sesame oil and soy sauce.

  2. In a small bowl mix together the cornstarch and water. Slowly add to the chicken broth while stirring. Let simmer for about 3 minutes, or until thickened.

  3. Lightly whisk the eggs in a small bowl. Slowly add the eggs to the broth while stirring in a circular motion. Optional: Top with green onions.