Egg Drop Soup Recipe

Egg drop soup is a popular Chinese soup. This egg drop soup recipe calls for clams. An easy and delicious egg drop soup that you can make in 30-minutes.

Course Soup
Cuisine Chinese
Keyword Egg Drop Soup
Servings 4 people
Calories 61 kcal

Ingredients

  • 3 eggs, beaten
  • 2 cups chicken broth
  • 2 cups water
  • 1 pound clams, rinsed and scrubbed
  • 4 oz. tomato, diced into small pieces
  • 1 stalk scallion, finely chopped
  • salt to taste
  • 3 dashes white pepper, powder
  • 1/2 teaspoon sesame oil
  • 1 teaspoon Chinese rice wine

Instructions

  1. Bring the chicken broth and water to boil. Add the diced tomato into the soup and bring it to a quick boil. Add a thin stream of the beaten egg into the boiling broth by circling around the soup pot in a clock-wise manner until the eggs are used up. Wait for 1 minute or so until the eggs are cooked then add the clams and seasonings. As soon as the clam shells are open, add the chopped scallions into the egg drop soup. Turn off the heat and serve immediately.

Recipe Notes

When you pour the eggs into the boiling soup, don't stir the soup with ladle or it will break up the eggs too much.

Nutrition Facts
Egg Drop Soup Recipe
Amount Per Serving (4 people)
Calories 61 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 122mg41%
Sodium 483mg21%
Potassium 139mg4%
Carbohydrates 1g0%
Protein 4g8%
Vitamin A 180IU4%
Vitamin C 8.3mg10%
Calcium 29mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.