Microwave Egg Drop Soup
A quick and comforting microwave egg drop soup with savory broth, tender eggs, and fresh green onions, perfect for a light, warming appetizer or snack.
Ingredients
Instructions
- In a 1 1/2 or 2-quart casserole, combine hot water, sliced green onion, instant chicken bouillon granules, soy sauce, and garlic powder.
- Cook, covered, on High (100%) for 7 to 9 minutes or until the mixture boils.
- Using a circular motion, slowly pour the beaten eggs into the soup in a thin stream.
- Cook, uncovered, on High (100%) for 1 minute to finish cooking the eggs, stirring once during cooking.
Tips & Substitutions
For a richer flavor, consider adding a pinch of white pepper along with the garlic powder. If you don’t have instant chicken bouillon, you can substitute with low-sodium chicken broth instead, adjusting the amount of water accordingly. To enhance the texture, add some frozen peas or corn towards the end of cooking. This dish is perfect for a quick meal, especially when paired with a light salad like Crisp Oriental Salad.
Serving Suggestions
Serve the soup hot, garnished with additional sliced green onions for a fresh touch. It pairs beautifully with a side of steamed rice or a light salad, such as Crisp Oriental Salad, to balance the meal. For added protein, consider serving it alongside Chicken Cashew For Two or other chicken recipes for a heartier dinner.
Storage & Reheating
Leftover egg drop soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in a covered bowl for 1-2 minutes, stirring halfway through to ensure even heating. If the soup thickens, add a splash of water or broth to reach your desired consistency before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Egg Drop Soup contains roughly 297 calories, with 8g protein, 38g carbohydrates, and 13g fat. It is a good source of protein (16% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 1449mg per serving (63% 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 make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the chicken bouillon with vegetable bouillon granules or using a homemade vegetable broth. The soy sauce will still provide umami flavor, and you can enhance it with additional vegetables like mushrooms or tofu for extra texture and protein.
What can I do if my eggs scramble instead of forming ribbons?
To achieve the desired silky ribbons of egg, pour the beaten eggs slowly in a circular motion while stirring the soup gently. If they scramble, it may be due to the temperature being too high or pouring too quickly. Adjust your technique next time, and consider reducing the cooking time slightly after adding the eggs.
Can I add other ingredients to the soup?
Absolutely! This soup is very versatile. You can add cooked chicken for extra protein, or include vegetables such as spinach, bok choy, or mushrooms for more nutrition. Just ensure that any additional ingredients are pre-cooked or added at the right time to avoid overcooking them during the microwave process.
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).