Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Egg drop soup is often garnished with just a few sliced green onions, but this version uses a generous amount for a rich flavor. Whisked eggs are stirred into simmering broth to thicken the soup and create delicate ribbons.

Maureen Callahan
Recipe by Cooking Light April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 cups (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 3 minutes.

    Advertisement
  • Combine egg whites and egg, stirring with a whisk. Pour egg mixture into simmering broth mixture; stir once. Cook 1 minute. Remove from heat; stir in pepper. Serve immediately.

Nutrition Facts

44 calories; calories from fat 27%; fat 1.3g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.2g; protein 4.4g; carbohydrates 3.2g; fiber 0.8g; cholesterol 53mg; iron 0.4mg; sodium 455mg; calcium 19mg.
Advertisement
Advertisement