Egg Drop Soup
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cups chicken stock
- 4eggs
- 1tablespoon soy sauce, or to taste
- Salt, if necessary, and freshly ground black pepper to taste
- ½cup chopped scallions, both white and green parts
- 1teaspoon sesame oil, or to taste
Nutritional analysis per serving (4 servings)
164 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 12 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
- Step 2
When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Step 3
Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.
Private Notes
Comments
I found this to be rather bland. Added salt, despite the soy sauce, but still a bit meh. I could add other ingredients but that would be a whole different recipe then..
This is perfect. Anyone who has ever had digestive trouble or stomach pain needs this in their wheelhouse. I added some frozen peas and a little sriracha and served with some rice on the side, for carbs. This is truly exactly what I needed.
I didn't have soy or sesame. But I used a tsp olive oil and sprinkle of hot pepper flakes in the individual bowls with a little Sriracha to each person's taste. It was spicy and still had the Asian flavor, they were successful subs.