Super easy

This soup recipe is a personal favorite of mine. I love making it as much as I do eating it. I used to get this when I was a kid when my Parents would take me to a Japanese Restaurant on a Sunday afternoon. I loved it then and I love that I can eat it now on a Low Sodium diet. It just takes me back.

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Category: Soups
Cuisine Type Asian


For 4 Person(s)


1 Tablespoon Vegetable Oil
2 Chicken Thighs with skin on
6 Cups Ckicken Broth
4 Slices Ginger Root 1/8 slices length wise
2 Spring Onions
1/4 Teaspoon White pepper
2 Tablespoons Corn Starch
1 Pinch Turmeric
4 Eggs (beaten)
1 Teaspoon Sesame Oil
10 Ounces White Mushrooms (sliced)
1 Bag Boil-in-bag White Rice
Your Favorite Spices

Chinese Egg Drop Chicken/Mushroom Soup Directions

  1. Heat the vegetable oil in a stock pot over high heat. Add the chicken fillets and cook 3-4 minutes each side or until golden. Add the chicken broth, spring onion, ginger. Bring to a simmer, then turn the heat to medium and cook for 20-25 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside for later. Discard the ginger pieces, and spring onions. Cook white rice separate and set aside.
  2. Combine the cornstarch, white pepper, turmeric, and 3 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Pour into the soup and mix well.
  3. Bring the soup to a gentle simmer add in mushrooms and pre-cooked white rice and then drizzle the egg into the soup. Allow to set for a couple of seconds before breaking up with a spoon. Turn the heat off.
  4. Drizzle over the sesame oil and sprinkle with the extra spring onion.
  5. Serve warm

Recipe notes

Sodium By The Numbers

Vegetable oil =0mg

Chicken thigh =120mg

Chicken broth =280mg

Ginger, sliced =0mg

Spring onions (scallions) =0mg

White pepper =0mg

Cornstarch =0mg

Turmeric =0mg

Eggs =360mg

Sesame oil  =0mg

Mushrooms =15mg

White Rice =0mg

Total Sodium for recipe = 775mg

Total per servings (4) =193mg

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