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.

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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 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Selenium, Vitamin B12
Source of  :
Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin E, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

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

53 Reviews (50 with rating only) 94% would make this recipe again
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My Notes

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  • 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 | Diabetes-friendly | Halal | Kosher | Low Saturated Fat | 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

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