Photo of Edamame Egg Drop Soup by WW

Edamame Egg Drop Soup

Points® value
Total Time
17 min
5 min
12 min
Use this recipe as a wonderful base to build upon. Stir in a few tender herb leaves—basil, cilantro, parsley, or sorrel—to infuse the soup with flavor as the leaves wilt into the broth. Add a slice or two of fresh gingerroot to the simmering broth to add a hint of warm spice and a wonderful aroma. A squeeze of fresh lime or lemon juice will heighten all the flavors with a touch of bright acidity. A splash of vinegar and pinch of hot red pepper flakes or cayenne will make this a hot-and-sour egg drop soup. Leftovers should be reheated and stirred gently.


Shelled edamame

cup(s), frozen

Chicken broth

2 cup(s)


1 Tbsp


2 Tbsp, cold


1 large egg(s), lightly beaton

Less sodium soy sauce

2 tsp

Table salt

tsp, or more to taste

Chili oil

¼ tsp, hot


1 medium, thinly sliced on diagonal


  1. Cook edamame according to package directions. Drain and set aside.
  2. Meanwhile, bring broth to boil in medium saucepan. Whisk together cornstarch and cold water in small cup until smooth. Reduce heat to simmer and whisk cornstarch mixture into broth. Cook until soup thickens slightly, about 1 minute. Slowly drizzle egg into soup while stirring quickly in circular motion. Cook 1 minute and remove from heat. Stir in soy sauce, salt, and chili oil.
  3. Divide edamame evenly between 2 serving bowls. Ladle soup evenly over edamame and sprinkle with scallion.
  4. Serving size: 1 1/2 cups