Egg drop soup is traditionally a Chinese soup but has been modified by different regions of people to suit their taste. Soup is prepared by dropping the beaten egg into boiling broth and hence the name egg drop. Main ingredients for this soup are Chicken broth, eggs, spring onions, salt and pepper. In my version I used egg whites instead of whole eggs and added more vegetables like carrot, peas and corn for making it more healthier.

Thanks for my cousin (Vamshi M) for sharing this recipe.

Enjoy this simple and comforting soup on a winter day.

Egg Drop Soup with Veggies

Servings: 4

Ingredients:

1. Chicken Broth / Water – 4 Cups
2. Egg Whites – 3, if using whole eggs -2
3. Spring Onion Chopped – 2 Tbsp
4. Black Pepper or White Pepper powder – 1/2 tsp (adjust)
5. Salt – 1/2 tsp (adjust)

Optional Ingredients:

1. Carrot  – 1 finely Chopped
2. Green Peas- 1/2 Cup Fresh or frozen
3. Corn – 1/2 Cup
4. Garlic – 3 Cloves Chopped
5. Corn Starch – 1 Tbsp
6. Water – 1/4 Cup

Method:

1. Boil chicken broth in a  vessel with chopped spring onions.  If you are planning to use carrot, peas, corn and garlic add them too.
2. If using corn starch mix it with water, pour in to vessel once the carrot and garlic are soft.
3. Beat egg. When the vegetables are soft and crunchy, drop egg mixture and with another hand slowly stir soup in one direction (clock-wise). So that Egg mixture form into thin ribbons or silken strands.
4. Add salt and pepper and adjust to your taste.
5. Serve Hot.

Notes:

1. Corn starch makes soup thick. I did not use while preparing this soup.
2. You can use water instead of chicken broth.
3. Choose low sodium chicken broth if planing to use Chicken broth
4. Be careful when adding salt to reduce sodium intake, since broth already has some sodium.
5. I used egg whites for low cholesterol version. It is still delicious
6. You can use Tofu, Beans, Bean sprouts as toppings