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Egg Drop Soup

 

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Egg Drop Soup

3
Calories per Serving: 55
Course: Soup
Cuisine: Asian, Gluten-free

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3

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Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.

Ingredients

  • 3 C. chicken broth
  • 1 green onion with top, chopped
  • 1 tsp salt
  • dash of pepper
  • 2 eggs, slightly beaten

Instructions

  • Bring broth to a boil in a medium saucepan. Add salt and pepper.
  • In a small bowl, beat eggs and add onions to beaten eggs.
  • Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1683mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg | Net Carbs: 1g
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About Mary Ann

Hi! I'm Mary Ann, and I have been creating meal plans online for over 15 years. I am wife to a retired Marine, mother to two adult daughters, a tech geek, and a lover of all things food. I love cooking and organizing, but I hate spending a lot of unnecessary time in the kitchen. I love shortcuts & efficiency; they make more time for the other things I love—researching genealogy, reading, traveling, and enjoying the beaches near my home in coastal North Carolina.

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