Egg Drop Soup Recipe


Nutrition

Cal/Serving: 92
Daily Value: 5%
Servings: 4

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat4g6%
Saturated1g6%
Trans0g0%
Carbs8g3%
Fiber0g1%
Sugars2g0%
Protein6g12%
Cholesterol96mg32%
Sodium480mg20%
Calcium22mg2%
Magnesium10mg2%
Potassium182mg5%
Iron1mg4%
Zinc1mg3%
Phosphorus82mg12%
Vitamin A266IU5%
Vitamin C2mg4%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg12%
Niacin (B3)2mg9%
Vitamin B60mg6%
Folic Acid (B9)19µg5%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Egg Drop Soup
Bee Yinn Low

The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It’s eggy, soothing, and utterly comforting, especially on a cold day.

3.555555
Ratings54

INGREDIENTS

  • 2 tablespoons cornstarch
  • 1 cup plus 3 tablespoons water
  • 1 3/4 cups homemade or store-bought chicken broth
  • 1/2 tomato, diced
  • 3 dashes white pepper
  • 1/2 teaspoon salt, or to taste
  • 2 large eggs, beaten lightly

DIRECTIONS

In a small bowl, mix the cornstarch with 3 tablespoons of the water. Stir to blend well. Set aside.

In a pot, bring the chicken broth and remaining water to a boil. Add the tomato, white pepper, and salt. Thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.

Swirl the beaten eggs into the soup and immediately stir around 3 times with a pair of chopsticks. Cover the pot with a tight-fitting lid for 2 minutes. The eggs should be cooked and form into silken threads.

Portion into individual serving bowls and serve immediately.

Recipe Details

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Servings: 4
Cuisine: Chinese

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