4.8 from 36 votes
Egg Drop Soup
This Chinese Egg Drop Soup is the BEST! It's quick and easy to make, making it perfect for a quick lunch or starter for dinner. It's made in only 15 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 57 kcal
Course:
Main Course , Appetizer , Soup
Cuisine:
Asian
Ingredients
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ¼ cup Shiitake mushrooms , sliced
- ½ cup scallions , chopped
- 2 eggs , lightly beaten
- dash white pepper
Instructions
- In a large saucepan, heat chicken broth and soy sauce.
- When hot, ladle out a small amount, about ¼ cup or less, and whisk with 1 teaspoon cornstarch. Whisk cornstarch mixture back into soup.
- Add sliced mushrooms and scallions, allow to low simmer for 2 minutes, so they soften slightly.
- While stirring, slowly pour in eggs. Since the mixture is hot, they should cook as soon as they hit the liquid creating wispy eggs.
- Add a dash of white pepper and serve immediately.
- Garnish with additional scallions, if desired.
- If you've tried this recipe, come back and let us know how it was!
Cup of Yum
Nutrition Information
Calories
57kcal
(3%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
82mg
(27%)
Sodium
1146mg
(48%)
Potassium
305mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
243IU
(5%)
Vitamin C
19mg
(21%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 57
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 1146mg | 48% |
| Potassium | 305mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 19mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.