Egg Drop Soup

Egg Drop Soup

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Rated: 1
  • Makes: 4 servings
  • Prep 25 mins
  • Bake 6 mins
  • Carb Grams Per Serving: 18


  • 1 egg roll wrapper, cut into thin 1- to 1-1/2-inch-long strips
  • 6 cups low-sodium chicken broth
  • 4 teaspoons reduced-sodium soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon ground white pepper
  • 2 medium carrots
  • 1/2 cup frozen baby sweet peas
  • 8 teaspoons cornstarch
  • 4 eggs
  • 2 green onions, bias-sliced


  1. Preheat oven to 375 degrees F. Line a baking sheet lined with parchment paper and coat with nonstick cooking spray. Place egg roll wrapper strips on prepared baking sheet.* Lightly coat strips with cooking spray. Bake for 6 to 7 minutes or until light brown and crisp, stirring once halfway through baking; set aside.
  2. In a large saucepan combine 5 cups of the broth, the soy sauce, garlic, and white pepper. Bring to boiling.
  3. To make carrot flowers, using a paring knife or channel knife,** make four or five shallow lengthwise notches around each carrot; thinly slice carrot. (Or, thinly slice carrots; cut each slice with a 1-inch or smaller flower-shape cutter.) Add carrots and peas to boiling broth; return to boiling.
  4. Stir cornstarch into the remaining 1 cup broth; stir into soup. Reduce heat. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more.
  5. Remove from heat. Place eggs in a liquid measuring cup; use a fork to beat eggs. While gently stirring the broth, pour eggs in a thin stream into soup (eggs will form fine shreds). Ladle soup into serving bowls. Garnish with green onions. Serve with crisp wrapper strips.


  • *Test Kitchen Tip: To make curly strips, shape foil into small logs; place on baking sheet. Drape strips over foil logs. Bake as directed.


  • **Test Kitchen Tip: A channel knife is a garnishing tool used to make thin strips of citrus peel and other garnishes.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 186 cal., 5 g total fat (2 g sat. fat), 212 mg chol., 559 mg sodium, 18 g carb. (2 g fiber, 4 g sugars), 15 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1; Lean Meat (d.e): 1.5; Vegetables (d.e): 0.5