Egg Drop Soup Recipe

AJI-NO-MOTO® Umami Seasoning


  • 2 cups (500 ml) Water or chicken stock
  • 1/4 cup (35.5 g) Carrots, finely chopped
  • 1/4 cup (50 g) Corn (optional)
  • 1/2 tsp. (2.5 g) Ginger, chopped
  • 2 Tbsps. (30 g) Onion, chopped
Cornstarch Solution:
  • 1 Tbsp. (15 g) Cornstarch, dissolved in
  • 1 Tbsp. (15 ml) Water
  • 2 pcs. (108 g) Eggs, beaten
  • 1/2 pack (5.5 g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 tsp. (2.5 g) Salt, rock
  • 1/8 tsp. (0.5 g) Ground black pepper
  • 1 Tbsp. (7.5 g) Spring onions, chopped


  1. BOIL & SIMMER. In a pot, boil water, add carrots, corn, ginger, and onion. Simmer for 3-5 minutes.
  2. THICKEN. In a small bowl, combine cornstarch and water and mix well. Add this to the soup until it thickens. Add eggs slowly while stirring to form silky egg strands.
  3. SEASON. Add AJI-NO-MOTO® Umami Seasoning, 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.

Cooking Tips

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

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup (140 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 30% Original seasoning/condiment: 2 1/2 tsps. (approx. 13 g) Salt. Egg drop soup calories and Carbohydrates are low, which makes the dish good for people watching their weight.


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