Egg Soup
A comforting and delicate egg drop soup with savory chicken stock, soy sauce, and fresh green onions, perfect for a quick, warming appetizer or light meal.
Ingredients
Instructions
- Heat chicken stock or consomme to boiling.
- Dribble the well-stirred egg gradually into the boiling stock, stirring constantly.
- Add the soy sauce and salt (do not add salt if consomme is used).
- Add one thinly sliced green onion to the soup.
Tips & Substitutions
For a creamier texture, whisk the egg more vigorously before drizzling it into the soup. If you want a bit more flavor, consider adding a splash of rice vinegar or sesame oil. If you don't have chicken stock, vegetable broth works well as a substitute. This Egg Soup can also be enhanced by adding vegetables like spinach or mushrooms for extra nutrition.
Serving Suggestions
This Egg Soup makes a comforting starter or a light meal on its own. Serve it with a side of crunchy Chinese salad for a refreshing contrast. You can also pair it with Vegetable Pot Stickers for a delightful combination that balances warmth with texture.
Storage & Reheating
Store any leftover Egg Soup in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat to prevent the egg from becoming rubbery. Avoid microwaving as it can alter the texture of the soup.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Soup contains roughly 667 calories, with 12g protein, 134g carbohydrates, and 10g fat. It is an excellent source of calcium (28% of the Daily Value), protein (25% of the Daily Value), and potassium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2241mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for a lighter version of this soup. Use about 2-3 egg whites for each whole egg. Just remember to whisk them well before adding them to the boiling stock.
What can I add to make it more filling?
To make the soup heartier, consider adding cooked noodles or tofu. These ingredients will absorb the flavors and provide additional protein and texture, making it a satisfying meal.
Is this recipe suitable for meal prep?
While the soup can be made ahead, it's best to add the egg fresh just before serving to maintain its texture. You can prepare the broth and seasonings in advance, then quickly finish it off with the egg when you're ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).