Chinese Egg Drop Soup – The Girl Who Ate Everything


This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions.

If you’re looking for a healthy, warm, easy soup, this Egg Drop Soup recipe is for you!

Egg Drop Soup

EGG DROP SOUP

I realize the amount of Asian recipes on this blog I can count on one hand. But one Asian recipe that I love is Chinese Egg Drop Soup. It’s something I always order at restaurants and love when it’s cold, I’m sick, or if I’m eating healthy and want something to fill me up.

You will be surprised at how easy it is to make. Faster than making chicken noodle soup, this egg drop soup might become your new staple recipe.

Egg Drop Soup


 

WHAT IS EGG DROP SOUP?

Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions.

IS EGG DROP SOUP HEALTHY?

Yes. It’s very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories.

Egg Drop Soup

IS EGG DROP SOUP KETO FRIENDLY?

Yes. There are only 5 grams of carbs in each serving of egg drop soup making it keto-friendly. You can also add more sesame oil for more fat which is good on the keto diet. See all of the nutritional information for egg drop soup below the recipe.

Egg Drop Soup

HOW DO YOU MAKE EGG DROP SOUP

  1. In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.

  2. In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.

  3. Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.

  4. Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

Egg Drop Soup

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Yield: 4 servings

This Egg Drop Soup is a healthy Chinese broth based soup made with eggs, chicken broth, cornstarch, and green onions.

  • 4
    cups
    low-sodium chicken broth
    (I like better than Bouillon chicken base)
  • 1
    tablespoon
    reduced-sodium soy sauce
  • 1/4
    teaspoon
    ground ginger
  • 2
    tablespoons
    cornstarch
  • 2
    tablespoons
    water
  • 2
    large
    eggs, beaten
  • 1/4
    teaspoon
    kosher salt
    (more to taste)
  • (optional)
    1/4 teaspoon
    sesame oil
    (see note)
  • 1/4
    cup
    sliced green onions
  1. In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil. 

  2. In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened.

  3. Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a circle in the same direction.

  4. Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.

Sesame oil is not absolutely necessary but gives the soup a really nice flavor. it is a rare ingredient that most people don’t have on hand but tastes great if you have it.

Egg Drop Soup



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