Egg Drop Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 2.5 g
  • Cholesterol: 23.6 mg
  • Sodium: 365.0 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Egg Drop Vegetable Soup calories by ingredient
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Introduction

A filling but low-calorie Asian-inspired soup (and a good source of protein).

This could easily be adapted to contain less sodium if you use a low-sodium chicken broth.
A filling but low-calorie Asian-inspired soup (and a good source of protein).

This could easily be adapted to contain less sodium if you use a low-sodium chicken broth.

Number of Servings: 9

Ingredients

    4 Cups chicken broth (keep 3/4 cup separate)
    1 Tbsp corn starch
    1 Tbsp ground ginger
    4 eggs
    7 oz medium firm tofu (1/2 package), cut into small pieces
    1/4 cup green onions, chopped
    5 oz snow peas
    1.5 cups canned straw mushrooms
    1 cup shelled edamame
    1 15 oz can baby corn

Directions

Set aside 3/4 cup of the chicken broth.

Mix the rest of the chicken broth, green onions, and ground ginger. Bring to a boil.

Gently stir up the eggs in a bow, and then stir into the boiling soup.

Add 1 to 1.5 Tbsp of corn starch to the chicken broth you set aside. This will be used to add some thickening to the soup base. When the corn starch is mixed in, add to the soup.

Add the remaining ingredients (tofu, straw mushrooms, baby corn, snow peas). Cook on low heat until snow peas are somewhat tender.

Makes nine 1-cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user SHRINKINGSIMONE.

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