Know what’s on your plate
Egg drop soup
Calories & nutrition facts
chinese dish, restaurant prepared
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 1.2 g 2%
- Carbohydrate 3.9 g 1%
- Fat 0.6 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0.4 g 1%
- Sugars 0.1 g —
- Sodium 370 mg 16%
- Cholesterol 23 mg 8%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 20 µg 2%
- Vitamin C 6.5 mg 7%
- Vitamin D 0.2 µg 1%
- Vitamin E 0.13 mg 1%
- Vitamin K 1.2 µg 1%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.15 mg 1%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.03 µg 1%
- Choline 33 mg 6%
Minerals
- Calcium 7 mg 1%
- Iron 0.26 mg 1%
- Magnesium 2 mg 0%
- Phosphorus 15 mg 1%
- Potassium 22 mg 0%
- Zinc 0.09 mg 1%
- Copper 0.01 mg 1%
- Manganese 0.01 mg 0%
- Selenium 0.4 µg 1%
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Questions about Egg drop soup
How do you get silky egg ribbons in egg drop soup?
Bring the broth to a gentle simmer, then stir it into a slow whirlpool. Pour in beaten egg in a thin stream and stop stirring; the egg sets into soft ribbons in about 30 seconds.
Should you thicken egg drop soup with cornflour?
You can: mix cornflour with cold water until smooth, stir it into the simmering broth and cook for a minute before adding the egg. This gives the soup a glossy, slightly thicker texture; omit it for a lighter broth.
What can you add to egg drop soup?
Spring onions, sliced mushrooms, tofu and a little grated ginger all work well. For a more filling bowl, add cooked noodles or serve it alongside rice.
Can you make egg drop soup without eggs?
For a similar silky texture, drizzle a thin slurry of cornflour and water into simmering, well-seasoned broth while stirring. It will thicken the soup but will not make the distinct ribbons that beaten egg does.
How long does egg drop soup keep in the fridge?
Cool it promptly, refrigerate it in a covered container and eat it within three to four days. Reheat only the portion you need until steaming hot, stirring gently; the egg ribbons may become firmer after chilling.
Can you freeze egg drop soup?
You can freeze it in an airtight container, but the egg ribbons often turn spongy and the broth may separate on thawing. For the best texture, freeze the broth before adding the egg, then bring it to a simmer and add freshly beaten egg when you serve it.
How does egg drop soup compare with wonton soup?
Egg drop soup is usually a smooth broth with strands of cooked egg, while wonton soup has filled dumplings and tends to contain more carbohydrate: 5.05 g per 100 g, compared with 3.9 g in egg drop soup.
Is egg drop soup safe if the egg looks runny?
The egg should be fully set, not raw or visibly runny. Add it to simmering broth and keep the soup simmering until the ribbons have turned opaque.
Source: Canadian Nutrient File 6681 · per 100 g · carbohydrate per EU label, fibre excluded
