Egg Drop Soup

(5)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
4 cups water4 tsp or cubes chicken buillion2 tbsp cornstarch2 egg whites, lightly beaten4 tbsp chopped green onion
Directions
In a medium stock pot, mix cold water and chicken buillion with cornstarch. Slowly heat over medium heat, stirring frequently.

Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

Number of Servings: 4

Recipe submitted by SparkPeople user AMYLEIGHRIOS.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 46.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 801.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.0 g

Member Reviews
  • GREGGRIOS
    Da Best! - 5/5/10
  • DEE107
    thanks for sharing - 7/23/21
  • REDROBIN47
    This sounds delicious. I love egg drop soup at the Chinese restaurant. Now I can make my own. I will use broth instead of bullion - 1/14/21
  • LOSER05
    yum - 9/10/20
  • NASFKAB
    Great idea would use stock instead of buillion cubes. - 1/30/20
  • PWILLOW1
    So good and the egg gives more nutrition than just drinking broth. - 4/15/18
  • FISHGUT3
    Thanks - 4/1/18
  • 1CRAZYDOG
    I use chicken stock instead. Way less sodium. - 7/27/17
  • CACTUSCC
    So easy and my kids licked the bowls clean. - 6/15/16
  • CD13140816
    --other than substituting 2 cups of low sodium chicken broth, 2 cups water, and 2 buillion cubes instead of 4, it was still a great and easy soup, just the calories are off on this site that's all. - 10/4/12
  • LIZ-LEMONADE
    Add a splash of rice wine vinegar- Yum! - 1/5/12
  • CHAQUITA34
    I will make this again. But, I will use more water to broth ratio. - 2/15/11
  • ATTI11
    I made the recipe at lunch..was very busy today & ate it for lunch a snack & dinner... It was quite satisfying... - 5/6/10