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4.32
from
19
votes
Egg Drop Soup Recipe
Simple and fast egg drop soup made with broth, herbs, eggs, and green onions for garnish.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Main
Cuisine:
Asian
Servings:
5
cups
Calories:
83
kcal
Author:
Katie Wells
Ingredients
4
cups
chicken broth
1
tsp
fresh ginger
(minced)
1
clove
garlic
(minced)
½
tsp
salt
¼
tsp
black pepper
4
eggs
1
TBSP
butter
3
green onions
(thinly sliced)
Instructions
In a medium sauce pan, heat the chicken broth.
Add ginger and garlic and simmer for 5 minutes.
Add salt and pepper.
Whisk eggs in a small bowl.
Remove the broth from the heat and add the eggs, whisking slowly and gently to create little egg ribbons or drops.
Whisk in butter and sliced green onions.
Serve immediately. Top with additional green onions for garnish if desired.
Notes
If you like shorter egg pieces in your soup, whisk more quickly when adding the egg. If you like longer ribbons, stir very slowly when adding.
Nutrition
Serving:
1.25
cups
|
Calories:
83
kcal
|
Carbohydrates:
1
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
137
mg
|
Sodium:
996
mg
|
Potassium:
219
mg
|
Vitamin A:
335
IU
|
Vitamin C:
14.8
mg
|
Calcium:
36
mg
|
Iron:
1.1
mg