Egg Drop Soup

Egg Drop Soup (recipe link) 4 cups chicken broth (I use organic, boxed liquid broth by Swanson's. A box = 4 cups) 2 eggs, lightly beaten ⅛ cup chopped red onion 2 Tbsp Sesame oil ¼ tsp pepper ½ tsp Salt 1 tsp soy sauce ⅛ tsp ginger chopped green onion tops for garnish (optional) In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute. Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately. Makes 4, 1 cup servings Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g

Egg Drop Soup

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