Egg Drop Soup


    Egg Drop Soup
    Prep time: 10 minutes | Cook time: 15 minutes

    Sometimes I just want a light soup and salad for dinner. Egg Drop suit satisfies that craving and leaves me feeling warm and happy.


    5 cups water
    4 Chicken Soup cubes (or Vegetable) [from]
    ¼ tsp salt
    ¼ tsp garlic powder
    1/8 tsp ground ginger
    3 Tbsp fresh chives, chopped
    1 ½ Tbsp tapioca flour [from]
    3 eggs


    1. It large pot, add the water and crumble in the soup cubes. Heat until complete mixed, then remove from heat.
    2. Remove ½ cup of the broth and set aside.
    3. Add the salt, garlic powder, ginger, and chives to the pot of broth and reheat. Bring to a boil, then reduce heat to simmer.
    4. Break eggs into a small bowl, removing one of the egg whites. This will leave you with 3 egg yolks and two whites in the small bowl. Whisk these together using a fork or fine whisk. Set aside.
    5. Place the reserved broth in a small cup and add the tapioca flour, Stir together until smooth.
    6. Stir the tapioca mixture into the pot of broth, stirring slowly. This should thicken the soup slightly.
    7. Remove soup from heat.
    8. Drizzle the beaten eggs into the soup slowly. The hot liquid will immediately cook the eggs.
    9. Scoop and serve into 1 ¼ cup servings.

    Tips: If you want a slightly thicker soup add another teaspoon of tapioca flour. Once tapioca is added you should not let your liquid boil. Doing so may cause the tapioca to get stringy and ruin the texture of your soup. In addition, avoid over-stirring, especially as your soup is cooling. This can cause tapioca thickened substances to become sticky and gelatinous, something you want to avoid when making soups. You can also substitute corn starch for the tapioca flour when in a pinch (using the same measurements).


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