Low Calorie & High Protein Shrimp Egg Drop Soup
Low Calorie & High Protein Shrimp Egg Drop Soup
Ingredients
For the Soup
- 4 cups low-sodium chicken broth
- 2 large eggs, whisked
- 1 pound raw shrimp, peeled, deveined, tails removed
- 3 green onions, thinly sliced
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, for cornstarch slurry, if using
- 1/2 teaspoon toasted sesame oil, optional
Instructions
- 1
In a medium bowl, whisk the large eggs until thoroughly combined and slightly frothy. Set aside. Thinly slice the green onions, separating the white and light green parts from the darker green tops. Set aside for garnish.
⏱️ 5 min
- 2
In a large pot or Dutch oven, bring the low-sodium chicken broth to a gentle simmer over medium heat. Do not let it come to a rolling boil.
⏱️ 3 min
- 3
Stir in the white pepper and salt. If using cornstarch for a slightly thicker soup, whisk together the cornstarch and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the simmering broth until fully incorporated.
⏱️ 1 min
- 4
Add the peeled and deveined shrimp to the simmering broth. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Do not overcook, as they will become tough.
⏱️ 3 min
- 5
Reduce the heat to low. Slowly pour the whisked eggs in a thin, steady stream into the simmering soup while continuously stirring the broth in a gentle circular motion with a spoon or whisk. This technique creates delicate egg ribbons. Stop stirring once all the egg is added and has formed strands.
⏱️ 2 min
- 6
Remove the pot from the heat. Stir in the toasted sesame oil, if using, for an added layer of flavor. Ladle the hot soup into individual bowls. Garnish each serving generously with the sliced green onion tops before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Low Calorie & High Protein Shrimp Egg Drop Soup
Ingredients
For the Soup
- 4 cups low-sodium chicken broth
- 2 large eggs, whisked
- 1 pound raw shrimp, peeled, deveined, tails removed
- 3 green onions, thinly sliced
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon cornstarch, optional, for thickening
- 2 tablespoons cold water, for cornstarch slurry, if using
- 1/2 teaspoon toasted sesame oil, optional
Instructions
- 1
In a medium bowl, whisk the large eggs until thoroughly combined and slightly frothy. Set aside. Thinly slice the green onions, separating the white and light green parts from the darker green tops. Set aside for garnish.
⏱️ 5 min - 2
In a large pot or Dutch oven, bring the low-sodium chicken broth to a gentle simmer over medium heat. Do not let it come to a rolling boil.
⏱️ 3 min - 3
Stir in the white pepper and salt. If using cornstarch for a slightly thicker soup, whisk together the cornstarch and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the simmering broth until fully incorporated.
⏱️ 1 min - 4
Add the peeled and deveined shrimp to the simmering broth. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Do not overcook, as they will become tough.
⏱️ 3 min - 5
Reduce the heat to low. Slowly pour the whisked eggs in a thin, steady stream into the simmering soup while continuously stirring the broth in a gentle circular motion with a spoon or whisk. This technique creates delicate egg ribbons. Stop stirring once all the egg is added and has formed strands.
⏱️ 2 min - 6
Remove the pot from the heat. Stir in the toasted sesame oil, if using, for an added layer of flavor. Ladle the hot soup into individual bowls. Garnish each serving generously with the sliced green onion tops before serving immediately.
⏱️ 1 min