Egg Drop Soup Recipe
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It’s Asian appeal and comfort food rolled into one... and easy to make!
Servings: 4
Active time: 10 minutes
Total time: 15 minutes
Ingredients
- 6 c reduced-sodium, fat free chicken broth
- 1 tsp reduced-sodium soy sauce
- 2 Safest Choice™ pasteurized egg(s)
- 1/2 c raw spinach, cleaned and thinly sliced
- 1 green onion, thinly sliced
- white pepper to taste
Preparation
- In large saucepan or Dutch oven, bring broth and soy sauce to boil; reduce heat to simmer.
- Lightly beat eggs, then pour eggs in slow steady stream into simmering broth while stirring constantly with spoon (stir in same direction).
- Add spinach, green onion, and white pepper, to taste. Heat through.
Nutrition
Nutrition Facts
Serving Size (1 1/2 cups)
Total Servings 4
Amount Per Serving:
| Nutrition Category | Amount |
|---|---|
| Calories | 64 |
| Total Fat | 2g (3% DV) |
| Saturated Fat | 1g (5% DV) |
| Cholesterol | 108mg (36% DV) |
| Sodium | 911mg (38% DV) |
| Total Carbohydrate |
2g (1% DV) |
| Protein | 8g |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Why use Safest Choice™ Eggs in this recipe?
Do you wonder about spreading Salmonella bacteria around your kitchen when you crack eggs? No worries. Just choose Safest Choice™ eggs.
Reviews & User Photos
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I was really happy to find this recipe tonight. I didn't have the exact ingredients so I substituted ingredients that were close enough and it was delicious. The sell by date on my Safest Choice eggs was Oct 1st, but I could still use them since they are good for 6-8weeks after that date. I used diced purple onions instead of green, course ground black pepper instead of white, vegetable bullion cubes instead of chicken broth and packaged salad mix instead of spinach. Awesome! I cut the water in half and used the same amount of everything else. Easy and quick to make and the ingredients are easy to substitute. Bon Appetit!
by lovesafeeggs on 11/12/11
equally tasty, but prettier with ruffled chiffonade Napa cabbage.
by dolly on 08/08/11
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