Egg drop soup
Hot ginger broth with ribbons of egg, mushrooms and spinach. Makes 4.
- Hands-on
- 14 min
- Total time
27 min, show breakdown
- Prep 8 min
- Cook 15 min
- Clean up 4 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $1.47
Per serving
- Calories
- 104
- Protein
- 8.6 g
- Fiber
- 0.8 g
- Net carbs
- 2.4 g
- Fat
- 6.4 g
High in (% Daily Value per serving): Vitamin K 74%, Selenium 31%, Riboflavin (B2) 28%, Vitamin B12 26%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already dairy-free, gluten-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
4 large eggs (200 g)
Same amount as: about 5 medium, about 3 jumbo.
3 cups low-sodium chicken broth (720 g)
Same amount as: 720 mL.
1 cup water (240 g)
Same amount as: 240 mL.
1 tsp fresh ginger, grated (2 g), grated
Same amount as: 5 mL, ⅛ tsp ground ginger.
1 clove garlic, smashed (3 g)
Same amount as: 1 tsp fresh minced garlic, ½ tsp jarred minced garlic, ⅛ tsp garlic powder.
1 cup mushrooms, sliced (70 g), sliced
Same amount as: 240 mL.
2 cups baby spinach (60 g)
Same amount as: 480 mL.
- 2 medium green onions (30 g)
1 tsp toasted sesame oil (4.5 g)
Same amount as: 5 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 4 servings. Best eaten fresh. It reheats, but the egg ribbons turn rubbery if it boils again.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (333 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 104 | ||
| Total fat | 6.4 g | 8% | |
| Saturated fat | 1.8 g | 9% | |
| Cholesterol | 188 mg | 63% | |
| Sodium | 306 mg | 13% | |
| Total carbohydrate | 3.1 g | 1% | |
| Dietary fiber | 0.8 g | 3% | |
| Total sugars | 1.3 g | ||
| Net carbs† | 2.4 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1 mcg | 5% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 379 mg | 8% | |
| Vitamin A | 154 mcg | 17% | |
| Vitamin C | 6.3 mg | 7% | |
| Vitamin E | 0.89 mg | 6% | |
| Vitamin K | 88 mcg | 74% | |
| Thiamin (B1) | 0.06 mg | 5% | |
| Riboflavin (B2) | 0.37 mg | 28% | |
| Niacin (B3) | 1.7 mg | 11% | |
| Vitamin B6 | 0.17 mg | 10% | |
| Folate | 64 mcg | 16% | |
| Vitamin B12 | 0.63 mcg | 26% | |
| Magnesium | 26 mg | 6% | |
| Zinc | 1 mg | 9% | |
| Selenium | 17 mcg | 31% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Slice the mushrooms and green onions. Mince the garlic. Crack the eggs into a jug or bowl and beat with a fork until no streaks of white are left.
Put the broth, water, ginger, garlic and mushrooms in the pot. Bring to a boil, then turn down so it bubbles gently. Simmer 5 minutes.
Done looks like: Mushrooms soft and the broth smells of ginger. Stir in the spinach for 1 minute until it wilts.
Stir the soup in a slow circle so it swirls. While it swirls, pour in the egg in a thin stream.
Leave it 1 minute without stirring, then stir gently once.
Done looks like: Thin yellow ribbons, firm and opaque all the way through. No runny egg left. Turn off the heat. Stir in the sesame oil and most of the green onion. Taste, then add salt and pepper. Top with the rest of the green onion.
Equipment
Large pot or Dutch oven, 5 L (5 qt) $30–80
What to look for
- Heavy base so soups and chili do not scorch
- Lid that fits
Skip: Enameled cast iron is lovely but not needed. A heavy stainless pot works.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Cloudy soup with tiny bits of egg instead of ribbons | Egg poured too fast, or stirred hard right away. | Pour in a thin stream, and wait a full minute before stirring. |
| Rubbery, tight egg | Soup boiled hard after the egg went in. | Keep it at a gentle simmer, and turn off the heat once the egg is set. |
| Too salty | Broth is already salty. | Taste before adding any salt. Use low-sodium broth if you can. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 14 min, total 27 min. | 104 kcal 8.6 g protein 0.8 g fiber 2.4 g net carbs 6.4 g fat |
| Vegetarian | Broth instead of broth. Hands-on 14 min, total 27 min. | 104 kcal 7.8 g protein 0.8 g fiber 3.5 g net carbs 6.2 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook the egg until the ribbons are firm, with no runny parts.