Winter Kale & Egg Drop Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
  • 8 cups chicken broth (lower sodium)
  • 5 eggs, gently beaten
  • 6 large kale leaves, torn into large pieces (about ½ a bunch)
  • ½ cup sliced green onions (3/4 of a bunch)
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp soy sauce (plus put some on table for serving)
  • 2 tsp corn starch
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp white pepper
  1. First in a medium pot add your 8 cups of chicken broth. Bring to a boil and then lower heat down to a simmer. Add your lemon juice & soy sauce.
  2. Add your garlic powder, ground ginger & white pepper. Mix.
  3. Add your torn kale leaves.
  4. Next in a small bowl add your corn starch and then using a ladle, very carefully remove some broth from the soup and add about a ¼ cup of broth to your corn starch. Mix together with a whisk and then add the cornstarch mixture to the soup, whisking constantly until everything blends together (if you just add cornstarch directly to the soup it literally will glob up and NOT mix. Trust me on this).
  5. Next add your already gently beaten eggs slowly to the pot of soup, while using a whisk in your free hand, stirring constantly until eggs are incorporated/cooked. (if you just crack the egg into the soup more than likely the yolk will instantly cook and not separate).
  6. Add your green onions, salt & pepper to taste.
  7. Serve hot.
Recipe by My Lavender Blues at