Egg Drop Sriracha Soup

Egg Drop Sriracha Soup in white bowl with green onions and sriracha bottle.
Egg Drop Sriracha Soup in white bowl with green onions and sriracha bottle.

Egg Drop Sriracha Soup

September 3, 2015

Egg Drop Sriracha Soup 5 5 0

Egg drop sriracha soup is a fantastic recipe to make (or even beat) your favorite chinese takeout. When I was a kid, I would love when we went to our favorite chinese restaurant. My top priority was their egg drop soup. I was in awe at how they could create such a beautiful silky ribbon from one of my favorite proteins. Imagine my surprise when, quite a few years later, I found the recipe and it was as simple as 1 ingredient: cornstarch. Needless to say, I made it that night and many nights since. Whether you're fighting a cold or just craving that warm soupy feeling in your tummy, this sriracha soup is sure to please.

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 3-4 Servings


1/4 tsp Sesame Oil

1 cup Carrots, diced small

1 tbsp Ginger Powder

1 tbsp Garlic Powder

1 tsp Sriracha Sauce

6 cups Broth, your fave

1 tbsp Cornstarch

2 Eggs

3 Egg Whites

1/4 cup Green Onions, chopped


1In a medium to large sauce pan, add sesame oil and carrots.


3Saute carrots for 8-10 minutes, or until slightly soft.


5Add garlic powder and ginger powder, cook for 1-2 minutes.


7Add broth and sriracha, stir.


9In a small bowl, combine cornstarch and 1/2 cup of broth (taken from pot). Add cornstarch mixture.


11Cover, bring to a boil and simmer for 10-15 minutes.


13In a bowl, whisk eggs and egg whites together.


15Remove pan from heat. Slowly pour in eggs while stirring to create ribbons.


17Add green onions (and more sriracha if you so desire). Enjoy!






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