The Girl Who Ate Everything · by Christy Denney★ 4.5 (124)
Egg Drop Soup
NUTRITION · PER SERVING10M COOK
CAL 4%·PRO 14%
CARBS 5G30% OF CAL
0G FIBER1G SUGAR5G OTHER
FAT 3G31% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Chinese soup with eggs ribboned into savory broth, ginger, soy sauce, and green onions. Light, silky, and ready in minutes.
mainchinesesoupeggsdairy free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups low-sodium chicken broth ((I like better than Bouillon chicken base))
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch (For Keto use 1/2 teaspoon Xanthum gum)
- 2 tablespoons water
- 2 large eggs (beaten)
- 1/4 teaspoon kosher salt ((more to taste))
- optional 1/4 teaspoon sesame oil, (see note)
- 1/4 cup sliced green onions
At a glance
PER SERVING · TIME 10M
CAL 4%·PRO 14%
CARBS 5G30% OF CAL
0G FIBER1G SUGAR5G OTHER
FAT 3G31% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 826mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 264mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.