Egg Drop Soup
This diabetes-friendly egg drop soup features a comforting blend of mushrooms and green onions in a light, savoury broth. It's a nutritious and low-carb option that provides a warm, satisfying meal using only 5 ingredients.
- Suitable for diets:
- Gluten Free
- Heart-Healthy
- High-Protein
- Low-Carb
- Low-Fat
Why Diabetes Friendly?
- Low-Carb: Egg drop soup is naturally low in carbohydrates, helping to maintain stable blood sugar levels.
- High-Protein: Eggs provide a good source of protein, which aids in satiety and blood sugar management.
- Low-Sodium Option: Using low-sodium chicken broth reduces the salt content, beneficial for heart health.
- Nutrient-Rich: Mushrooms and green onions add vitamins, minerals, and antioxidants, contributing to overall health.
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Equipment
- Medium Pot
Ingredients
- chicken broth (low-sodium) 4 cups
- mushroom (sliced) 1 cup
- corn starch 1 tbsp
- egg (large) 2
- green onion (finely chopped) 2 stalk
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Cooking Tips
- Consistent Stirring: Stir continuously while adding the cornstarch slurry to prevent lumps and ensure a smooth broth.
- Slow Egg Drizzle: Drizzle the beaten eggs slowly while stirring in a circular motion to create the signature egg ribbons.
- Heat Control: Lower the heat before adding the eggs to avoid overcooking them and ensure a delicate texture.
- Flavour Boost: Add a splash of soy sauce or a few drops of sesame oil for extra flavour.
- Garnish Options: Garnish with additional green onions, a dash of white pepper, or a sprinkle of sesame seeds for added texture and flavour.
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Instructions
- In a medium pot, bring the low-sodium chicken broth to a boil over medium-high heat.4 cups chicken broth
- Add the sliced mushrooms to the boiling broth and let them cook for 2-3 minutes until they soften.1 cup mushroom
- In a small bowl, mix the cornstarch with 3 tablespoons of water until fully dissolved to create a slurry.1 tbsp corn starch
- Slowly pour the cornstarch slurry into the boiling chicken broth, stirring continuously to avoid lumps. Let it cook for 2-3 minutes until the broth slightly thickens.
- In a separate bowl, beat the eggs until the yolks and whites are fully combined.2 egg
- Reduce the heat to low. Slowly drizzle the beaten eggs into the hot broth while stirring in a circular motion to create thin ribbons of egg.
- Add the finely chopped green onion and serve.2 stalk green onion
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FAQ
Can I use a different type of broth?
Yes, you can use vegetable broth or beef broth if you prefer.Can I add other vegetables?
Yes, you can add vegetables like spinach, bok choy, or carrots for added nutrition.Is there a substitute for cornstarch?
Yes, you can use arrowroot powder or tapioca starch as a thickening agent.Can I make this soup in advance?
It's best enjoyed fresh, but you can prepare the broth and add the eggs just before serving.How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring occasionally.
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Nutrition
Per serving
Calories: 84kcal
Carbohydrates: 6g
Fiber: 0.4g
Sugar: 1g
Fat: 3.6g
Saturated Fat: 1.1g
Trans Fat: 0.01g
Protein: 8.3g
Nutrition Facts
Egg Drop Soup
Amount per Serving
Calories
84
% Daily Value*
Fat
3.6
g
6
%
Saturated Fat
1.1
g
7
%
Trans Fat
0.01
g
Cholesterol
81.8
mg
27
%
Sodium
104.4
mg
5
%
Potassium
326.3
mg
9
%
Carbohydrates
6
g
2
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
8.3
g
17
%
Vitamin C
1.6
mg
2
%
Vitamin D
0.5
µg
3
%
Calcium
26.8
mg
3
%
Iron
1.1
mg
6
%
Magnesium
8.4
mg
2
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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