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Egg Drop Soup II


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  • 2 cans reduced-sodium chicken broth - (14 1/2 oz ea)
  • 2 thin slices fresh ginger (optional, but recommended)
  • 2 eggs beaten
  • 2 green onions chopped
  • 1/2 teaspoon sesame oil


Servings 4


Step 1

Bring broth and ginger to a boil in a small saucepan. Hold a serving spoon face-down over the pan and slowly pour the egg over the spoon so it drips in ribbons into the simmering soup.

Add green onions and sesame oil. Remove ginger; serve immediately.

This recipe yields 4 servings.

Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 6.5 grams
Fat: 4.5 grams
Calories: 74

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