Asian Egg Drop Soup

Asian Egg Drop Soup

Servings 4 servings
Calories 80kcal


  • 4 cup chicken broth
  • ½ tsp ginger root
  • 1 tbsp soy sauce shoyu, lite
  • 1 tbsp cornstarch
  • 2 eggs medium
  • 2 green onions medium, spring, scallions


  • Bring soup stock, grated ginger and soy sauce to a boil.
  • In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock.
  • Stir until dissolved.
  • Slowly pour in the cornstarch mixture while stirring the stock, until thickened.
  • Reduce heat to a simmer.
  • Pour in the eggs slowly while stirring the soup in the same direction.
  • The egg will spread and feather.
  • Turn off the heat and add the green onions.
  • Season with salt and pepper, and serve immediately.


Nutrition Facts
Asian Egg Drop Soup
Amount Per Serving (276 g)
Calories 80 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 1g6%
Cholesterol 80mg27%
Sodium 380mg17%
Potassium 259mg7%
Carbohydrates 6g2%
Sugar 1g1%
Protein 8g16%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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