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Egg Drop Soup
Source: dLife

A traditional Asian soup with egg, mushroom, and chopped green onion.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 80.6
Total Carbs 4.6 g
Dietary Fiber 0.1 g
Sugars 0.9 g
Total Fat 3.6 g
Saturated Fat 1.1 g
Unsaturated Fat 0.6 g
Potassium 222.6 mg
Protein 7.3 g
Sodium 377.7 mg
Dietary Exchanges
, 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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0 1/2 cup  cold water
0 1/4 oz  dried cloud ear mushrooms
1 1/2 cup  Broth, chicken, low sodium, canned
1 tbsp  cooking sherry
1 tbsp  low sodium soy sauce
0.125 tsp  black pepper
1 each  eggs
2 tbsp  fresh chopped green onion
  1. Add the mushrooms to the water and let rest for 20 minutes. Strain the mushrooms, saving 1/2 cup of liquid. Throw away the stems and finely chop the caps.
  2. In a medium saucepan, add mushroom caps, broth, reserved mushroom liquid, sherry, soy sauce, and pepper and let boil.
  3. Gradually trickle egg into mixture, stirring continually with a whisk. Lower heat and continue cooking for 1 minute while stirring. Spoon into a serving bowl and sprinkle green onions over.

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