Gingery Egg Drop Soup With Greens

We've added the powerhouse vegetable Swiss chard to this savory, chicken broth based soup. Scallions, fresh ginger and soy sauce add classic Chinese flavor. The soup is finished by adding a thin stream of beaten egg whites in the final moments of cooking, creating beautiful, wispy strands that float in the soup.

Serves : 4

75 Calories

8g Protein



  • 1 quart low-sodium chicken broth
  • 1 Tbsp. soy sauce
  • 2 tsp. grated fresh gingerroot
  • 2 cup thinly sliced spinach or Swiss chard
  • 1/3 cup frozen peas, thawed
  • 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
  • 1/4 cup Albu-man egg white
  • green onions, thinly sliced diagonally


  • Bring broth, soy, and ginger to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer 5 minutes.
  • Stir in spinach and peas; cook 2 minutes. Slowly pour in cornstarch mixture, stirring constantly until thickened.
  • Pour eggs into soup and slowly swirl to create egg ribbons.
  • Serve immediately sprinkled with green onion.