Egg Drop Soup

Enriched with extra egg whites and green peas, this light Chinese classic provides a high-protein boost as an ideal starter.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 cups (1 liter) chicken broth · 60 kcal in the whole recipe
• 1.5 tbsp cornstarch · 57 kcal in the whole recipe
• 3 large eggs · 214 kcal in the whole recipe
• 4 egg whites · 69 kcal in the whole recipe
• 1 cup frozen green peas · 81 kcal in the whole recipe
• 3 green onions, thinly sliced · 10 kcal in the whole recipe
• 1 tsp fresh ginger, grated · 2 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce · 9 kcal in the whole recipe
• 1 tsp sesame oil · 44 kcal in the whole recipe
• 2 tbsp cold water
• Pinch of salt and white pepper

Method

1. In a pot, combine chicken broth, grated fresh ginger, and low-sodium soy sauce; bring to a simmer over medium heat at 100°C (212°F).

   

2. Whisk cornstarch with cold water in a small bowl until smooth, then slowly stir into the simmering broth to thicken slightly.

   

3. Add frozen green peas, salt, and white pepper to the pot and cook for 2 minutes.

   

4. Lightly beat the whole eggs and egg whites together, gently stir the soup in one direction, and pour the eggs in a thin stream to form silky ribbons.

   

5. Remove from heat, stir in green onions and sesame oil, and serve immediately.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.