Recipe: Egg Drop Soup

While porridge (a.k.a. the famous lugaw) is a go-to for almost every recovering Filipino, there’s another soupy masterpiece I always crave in postpartum — my mom’s egg drop soup.

Don’t get me wrong, lugaw has its place. It’s warm, comforting, and filling… but it can also feel really heavy on the tummy because, well, it’s basically a big bowl of rice.

Egg drop soup, on the other hand, feels lighter yet still comforting. Plus, it’s loaded with veggies that make me feel healthy 😂. The eggs bring more than just richness — they’re a powerhouse of protein, which your body uses as building blocks to repair tissues, support healing, and keep your energy up during recovery.

If you want to add it to your postpartum recovery line-up, here's how my mom does it.

Ingredients:

1/3 cup cornstarch

1/3 cup water

1 Knorr chicken cube

1/4 tsp ground pepper

1/2 tsp salt

1 carrot, cubed

1 onion, diced

2 stalks of celery with leaves, chopped

3 eggs, beaten

Instructions:

1. Dilute the cornstarch in 1/3 cup water. Stir and mix well then set aside.

2. Boil 7 cups of water.

2. Once boiling, drop the chicken cube, ground pepper and salt.

3. Add all veggies.

4. When veggies are soft, add diluted cornstarch mix.

5. Drop beaten eggs while stirring.

6. Serve hot and enjoy.