I love egg drop soup. It’s hard to find here, in Benin, although rumor has it that there’s one Chinese restaurant that has a passable version. Lucky for me, it’s dead simple to make and super-low calorie too. This may be the only soup recipe where I tell you to go ahead and use faux-broth instead of making it from scratch, but it’s worth it to keep the recipe easy and quick.
Egg Drop Soup Recipe
Serving size: 2 1/2 cups (serves 1)
- 3 cups water
- 1 cube of chicken bouillon or chicken flavored Maggi (mmmm, MSG)
- 1/4t ginger
- 1/2t cumin
- 1/4t salt (or to taste)
- cayenne pepper to taste
- 2t thickener (I use tapioca flour because that’s what I have; you’ll probably use cornflour)
- 2 eggs
- 2T chopped scallions
- Break up bouillion cube into water and bring to a rolling boil.
- Add spices and thickener, stirring until soup has desired consistancy.
- While soup continues to boil, beat 2 eggs in a small bowl.
- Holding the bowl of eggs in one hand and your whisk in the other, slowly pour eggs over the gently moving whisk into the soup. Slowly. SLOWLY.
- Remove soup from heat. Pour sesame oil over top and garnish with scallions.
Servings: 1 | Calories: 207 | Fat: 14.1g | Carbs: 7.1g | Fiber: 0g | Protein: 13g