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Egg Flower Soup
Source: dLife

Egg Flower Soup with ginger root.

Prep Time: 8 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 101.9
Total Carbs 2.8 g
Dietary Fiber 0.0 g
Sugars 0.2 g
Total Fat 5.6 g
Saturated Fat 1.6 g
Unsaturated Fat 0.3 g
Potassium 45.6 mg
Protein 9.6 g
Sodium 262.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 cup  low fat unsalted chicken broth
2 tsp  fresh ginger root
2 tsp  low sodium soy sauce
1 tsp  sesame oil
1 tsp  Chinese 5-spice powder
1 tbsp  cornstarch
2 each  eggs
1 pinch  black pepper
1 tsp  chopped scallions
1 tsp  fresh cilantro
  1. Put the chicken or vegetable stock in a large pan with the ginger, soy sauce, oil and five-spice powder. Bring to boil and allow to simmer gently for 10 minutes.
  2. Blend the cornstarch in a measuring cup with 4-5 tablespoons water and stir into stock. Cook, stirring constantly, until slightly thickened. Season with salt and pepper to taste.
  3. In a pitcher, beat the eggs together with 2 tablespoons cold water until the mixture becomes frothy.
  4. Bring the soup back to boil and drizzle in the egg mixture, stirring vigorously with chopsticks. Choose a pitcher with a fine spout to form a very thin drizzle. Serve at once, sprinkled with sliced scallions and chopped cilantro.

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