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    You are in: Home / Recipes / Egg Drop Soup Recipe
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    Egg Drop Soup

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    sdowswell's Note:

    This is a lighter version of the usual Egg Drop soup, as it's not thickened with cornstarch before serving. It's super easy, and even passes the toddler test for likability!

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    Serves: 2-4


    big bow ...

    Units: US | Metric


    1. 1
      Combine stock, ginger and garlic in a medium saucepan and bring to boil over medium heat.
    2. 2
      Combine eggs and green onion in a small bowl and beat lightly.
    3. 3
      Once boiling, add bok choi or spinach and let simmer until tender.
    4. 4
      While stirring soup, slowly drizzle the egg mixture into the still simmering soup. The faster you stir and the slower you drizzle, the finer the egg's consistency will be.
    5. 5
      Continue to simmer for a 1-2 minutes to ensure that the egg is thoroughly cooked, then remove from heat and season with salt and pepper. Also season with soy sauce to taste if a more Chinese flavour is desired. (I prefer to omit this ingredient as I prefer a more vietnamese flavour).
    6. 6
      Divide into individual bowls and garnish with cilantro.

    Ratings & Reviews:

    • on October 10, 2012


      This is a very easy recipe to make.. I Like the thicker type better than this recipe was. DW did not like it much. I thought it was good.Next time I will thicken it. The taste was mild and needed some salt and pepper. I used some soy sauce..Thanks for the recipe sdowswell.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Egg Drop Soup

    Serving Size: 1 (215 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 210.6
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 2.7 g
    Cholesterol 196.8 mg
    Sodium 593.4 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 0.4 g
    Sugars 6.2 g
    Protein 15.8 g

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