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Egg Drop Soup

myvirginkitchen's picture
Barry has a go at making egg drop soup youtube style.
  Water 600 Milliliter
  Chicken stock cube 10 Gram
  Sweetcorn 1⁄4 Cup (4 tbs) (Optional)
  Spinach 1⁄4 Cup (4 tbs)
  Shiitake mushroom 4 , washed and finely chopped
  Spring onions 5 , finely chopped
  Soy sauce 1⁄2 Teaspoon
  Ground ginger 1 Pinch
  White pepper 1 Pinch
  Eggs 2 , beaten

1. In a large saucepan, boil water and add in the chicken stock cube. Bring to a boil.
2. Add in the sweet corn and cook for a few minutes. Followed by spinach, shiitake mushrooms and green onions at regular intervals.
3. Stir in the soy sauce, ground ginger and white pepper. mix well and boil for a few minutes.
4. Turn down the heat and drizzle in the egg and quickly stir with a spatula.

5. Ladle the soup in a serving bowl and serve with spring rolls.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.4 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 65 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 105.8 mg35.3%

Sodium 80.8 mg3.4%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.3 g5.2%

Sugars 1.7 g

Protein 4 g8.7%

Vitamin A 10.3% Vitamin C 8.2%

Calcium 3% Iron 5.5%

*Based on a 2000 Calorie diet

Egg Drop Soup Recipe Video