Hearty, easy, and cheap to make a twist on classic egg drop soup.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.

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  • Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.

  • Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.

Nutrition Facts

285 calories; protein 13.6g; carbohydrates 43.9g; fat 6.3g; cholesterol 195mg; sodium 2143.5mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
04/20/2017
Pretty good I couldn't get the ginger small enough so I will skip next time (chunks of ginger is gross) I added bell pepper onion and chilli powder it was good and easy I ended up with An odd color and didn't look much like photo my son wouldn't eat it do to an odd orange yellow color the broth took Read More

Most helpful critical review

Rating: 3 stars
02/01/2015
I have had this recipe in my recipe box for 2 years and finally decided to make it to give it a 'face'. I took a little liberty with this one. I cooked the potatoes in the broth with the soy sauce & ginger. I also added a little white pepper about 1/4 tsp. Once the potatoes were done I used an immersion blender to blend the potatoes into the broth which thickened it. Then added the green onion. I couldn't bring myself to add the tomato that just didn't sound good to me. Overall this was good but a little 'gritty'. I would consider adding a little corn frozen peas or even very finely diced carrot. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/31/2015
I have had this recipe in my recipe box for 2 years and finally decided to make it to give it a 'face'. I took a little liberty with this one. I cooked the potatoes in the broth with the soy sauce & ginger. I also added a little white pepper about 1/4 tsp. Once the potatoes were done I used an immersion blender to blend the potatoes into the broth which thickened it. Then added the green onion. I couldn't bring myself to add the tomato that just didn't sound good to me. Overall this was good but a little 'gritty'. I would consider adding a little corn frozen peas or even very finely diced carrot. Read More
(1)
Rating: 4 stars
04/20/2017
Pretty good I couldn't get the ginger small enough so I will skip next time (chunks of ginger is gross) I added bell pepper onion and chilli powder it was good and easy I ended up with An odd color and didn't look much like photo my son wouldn't eat it do to an odd orange yellow color the broth took Read More