126 Soups and Stews
Silky ribbons of egg float in golden chicken broth in this simple soup, finished with a drizzle of toasted sesame oil.
Egg Drop Soup Prep Time:
5 mins
Ingredients 4 cups chicken broth 1 tsp. fish sauce 2 large eggs, slightly beaten 2 TB. toasted sesame oil 1 green onion, thinly sliced
Cook Time:
15 mins
Yield:
4 cups
1
In a small soup pot over medium heat, bring chicken broth to a simmer, about 5 to 10 minutes. When broth is simmering, stir in fish sauce.
2
While continuously whisking broth with one hand, slowly drizzle in eggs with the other. Eggs will immediately coagulate into ribbons. Remove from heat.
3
Ladle soup into 2 bowls. Drizzle with toasted sesame oil and sprinkle with green onion to serve.
Nutrition per Serving 77% Protein 18% Fat
5% 1.5:1
Net Carb Ratio
223 19g Protein 10g Total Carbohydrate 3g Dietary Fiber 0g Net Carbohydrate 3g Calories Fat
Many American versions of this soup add cornstarch for a thicker broth. As you are able to increase carbs, you may wish to whisk in 2 TB. arrowroot powder mixed with 2 TB. cold water and let simmer for 2 minutes before whisking in the egg.
Serving Size:
2 cups