Egg Drop Soup Two Ways

This is another recipe from my early Chinese cooking classes.  A perfect light soup to fix before your main entree and was a frequent request by Gene.  I have also included another recipe by Weight Watcher’s where shredded chicken is added.   Hmm… never put chicken in this soup.

Egg Drop Soup

  • 2 eggs, beaten
  • 3 chicken bouillon cubes
  • 3 cups water
  • about 1/2 tbsp. soy sauce, or to taste (optional)
  • 1 tbsp. cornstarch blended with 1/4 cup water
  • green onion or chives, chopped (I like to use chives)
  • 1 tsp. sesame oil (optional – adds a little nutty taste)

Bring the chicken bouillon, water (or 3 cups low-sodium chicken broth) and soy sauce (if using) to a boil.  Stir in blended cornstarch and bring back to boiling.  Stir in egg (using a whisk or chop sticks) in one direction quickly; turn off heat.  Sprinkle with the green onion or chives and drizzle with sesame oil if desired.

Serves 4

I prefer chives and I also added the sesame oil.

Recipe by cooking with aunt juju @  

WW Egg Drop Soup

  • 2 cups cooked chicken breast, shredded
  • 1/2 tsp. black pepper
  • 1 (32 oz.) can fat-free, low-sodium chicken broth
  • 2-1/2 tbsp. cornstarch
  • 1/4 cup water
  • 1 large egg, lightly beaten
  • 1/2 cup green onions or chives, chopped (optional)

Combine the first 3 ingredients in a large saucepan.  Bring to a boil and cover and simmer for about 5 minutes.

Combine cornstarch and 1/4 cup water in a small bowl.  Add to broth mixture, stirring constantly with a whisk.  Bring to a boil and cook another minute or until the soup thickens slightly.  Add the egg in a slow, steady stream, stirring constantly with a wooden spoon.  Remove from the heat and stir in the onions or chives, if desired.

Weight Watcher’s 3 points for 1 cup of soup

Recipe by cooking with aunt juju @  

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