Egg Drop Soup Recipe
This Easy Egg Drop Soup recipe is simple to make. It’s also known as egg flower soup and is filled with chicken broth, ginger, soy sauce, green onion, and beaten egg. This low carb Chinese restaurant style soup is delicious and only takes about 15 minutes to make.
Ingredients
- 1 green onion
- 2 cup chicken broth
- ⅛ teaspoon ground ginger
- ½ Tablespoon soy sauce
- ½ Tablespoon water
- ½ Tablespoon cornstarch
- 1 egg beaten
- Salt and pepper to taste
- ½ teaspoon sesame oil
Instructions
- Slice the green onion on a cutting board.
- In a medium sauce pan add the chicken broth, ginger and soy sauce and bring to a boil.
- Mix together the water and corn starch.
- Slowly pour the corn starch slurry into the boiling broth while stirring.
- Reduce the heat to medium.
- Slowly pour half of the beaten egg into the chicken broth mixture, let it sink to the bottom, then use a wooden spoon and stir clockwise twice around.
- Add the rest of the beaten egg, let it sink to the bottom, then stir clockwise twice around again.
- Stir in, clockwise, the sliced green onions, salt and pepper to taste just until mixed in.
- Drizzle in the sesame oil and serve.
Video
Nutrition
Serving: 1Calories: 91kcalCarbohydrates: 6gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 355mgPotassium: 261mgFiber: 0.2gSugar: 1gVitamin A: 179IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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