Asian Egg-Drop Soup

53 Reviews
94% would make this recipe again

The Italian egg-drop soup known as «stracciatella», is reinvented here, by adding soy sauce, ginger and some exotic vegetables. Result: a delicious soup, prepared in just a few minutes.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 5 min
80 calories/serving

Ingredients

1 eggs size large
2 cups chicken broth 500 mL
1/3 cup snow peas, cut into 1 cm pieces 35 g
1/4 cup soybean sprouts 20 g
2 green onions/scallions, chopped
1 tbsp soy sauce 15 mL
1/2 tsp rice vinegar 2.5 mL
1 tsp gingerroot, grated 4 g
ground pepper to taste [optional]

Method

  1. In a bowl, beat the egg(s) lightly. Add some pepper. Set aside.
  2. Heat the broth in a saucepan. Add the soy sauce, grated ginger, and bring to a boil.
  3. Add the snow peas, cut into 1 cm pieces, and the soya sprouts. Cook over medium heat 2-3 min until the vegetables are tender.
  4. Keep the liquid simmering for the next step: while stirring the broth slowly in one direction, gradually add the egg(s) in a steady stream. The egg(s) will coagulate and feather.
  5. Remove from heat. Season with rice vinegar. Garnish each bowl with chopped green onions and serve.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

80

Fat

4 g

5 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

100 mg

Sodium

960 mg

40 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

5 g

Protein

6 g

Vitamin A

9 %

Vitamin C

24 %

Calcium

4 %

Iron

10 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

53 Reviews (50 with rating only) 94% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Soups | Asian

Top Reviews

View All Reviews
march 17, 2011 | I would make this recipe again

Delicious soup. Very flavorful. I used extra snowpeas and no sprouts since I don't like them. Also added a little extra rice vinegar. It really makes all the difference. Fast and easy to make.

Useful 2
december 11, 2011 | I would make this recipe again

I doubled the recepie and added mushrooms. Excellent soup and so easy to make. I recommend this for you all to try. I give it a 10.

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

Ok, not amazingly tasty; Subbed bok choy instead of the bean sprouts. Though I beat the eggs a little too lightly and some big clumps formed... easily broken up with the ladle.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.