Egg drop soup is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup. The soup is made by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup is egg drop soup healthy? Yes. It’s very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories.
This recipe is provided to New England Cooks by Chef Curtiss Hemm, author or Pink Ribbon Cookbook.
