Heart-Healthy Comforting Egg Drop Soup
Warm your soul and nourish your body with this "Heart-Healthy Comforting Egg Drop Soup," a light yet satisfying twist on the classic recipe. Made with low-sodium chicken or vegetable broth and enriched with fragrant ginger, garlic, and soy sauce, this soup balances vibrant flavors with heart-smart ingredients. The signature egg ribbons, delicately swirled into the broth, are lightened with the addition of egg whites for a healthier touch, while baby spinach provides a nutrient-packed boost. Thickened gently with cornstarch for just the right texture and finished with scallions, toasted sesame oil, and white pepper, this quick and easy recipe is ready in only 20 minutes. Perfect as an appetizer or wholesome meal, it’s ideal for anyone seeking comfort and health in a single bowl.
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Recipe Information
Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 large eggs
- 2 egg whites
- 2 scallions, chopped
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon white pepper
- 2 cups baby spinach
Instructions
In a medium-sized pot, heat the low-sodium chicken or vegetable broth over medium heat until it begins to simmer.
Add the finely grated ginger and minced garlic to the simmering broth. Cook for about 2 minutes until fragrant.
Stir in the low-sodium soy sauce and bring the mixture to a gentle boil.
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add this mixture to the pot while stirring continuously to avoid any lumps. This will help thicken the soup slightly.
In a separate bowl, beat the large eggs and egg whites together until well combined.
Remove the pot from heat and then slowly pour the egg mixture into the soup in a steady stream while gently stirring the soup in a circular motion with a fork. This will create the signature egg strands.
Return the pot to low heat and add the chopped scallions, toasted sesame oil, and white pepper. Stir gently to combine the flavors.
Add the baby spinach to the soup and cook for an additional 1-2 minutes, just until the spinach is wilted.
Taste and adjust seasoning if necessary. Serve hot, garnished with extra scallions if desired.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
