Go Back
Print Recipe

Hearty Egg Drop Soup

Yields 5 bowls
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Soup
Cuisine: Asian, Chinese
Keyword: cozy, healthy, high protein, low fat, meal prep, winter
Servings: 5
Calories: 268kcal

Ingredients

Soup Basics

  • 10 cups chicken broth, can sub bullion
  • 1 brick firm or extra firm tofu, sliced into cubes
  • 8 oz shiitake mushrooms, can sub crimini mushrooms
  • 1 bunch bok choy, roughly sliced
  • 2 cups green peas
  • 2 scallions, chopped
  • 2-3 eggs
  • 1/2 cup cornstarch

Optional Ingredients

  • 1 lb BBQ pork, sliced
  • 6-10 medium deveined shrimp, cut in halves
  • 1/2 bunch kale or collard greens, to sub for bok choy
  • 2 green bell peppers, cut into large chunks
  • 1-2 cups green cabbage, roughly chopped
  • 1/2 cup egg whites, added to egg mix for more protein
  • Chinese hot mustard

Instructions

  • Heat broth in large pot. While the broth heats, wash, slice, and add in the mushrooms.
  • Lightly squeeze out the tofu brick with your hands. It’s going in soup so the moisture isn’t that big of a deal. Slice into chunks and add in.
  • Add prepped bok choy and peas to soup.
  • Before continuing, taste the broth to make sure it’s still salty enough after adding the ingredients.
  • Heat soup to boil. In a mug mix cornstarch with a few tablespoons of cold water. When the soup boils, stir in the mixture. If it isn't thick enough, continue to add 1/4 cup cornstarch at a time until it’s how you like it.
  • Again, heat soup to boil while lightly beating eggs with a fork. Upon boiling, very slowly stir in the egg so you have good sized egg strips in your soup.
  • Turn heat off and throw in half the scallions. Wait a minute or two, then serve. Top bowls with remaining fresh scallions and wonton strips.

Notes

Macronutrients: 38g carb, 12g fat, 30.5g protein
  1. Cut the shrimp in half to make it go farther in the soup. It isn't the sole protein source, so it would be added for flavor alone.
  2. When picking your bok choy, look for the bundle that has the most leafy green to it. You can still eat the stalks and should add them to your soup, but the stalks do tend to break down a bit in the soup.
  3. Don't add too much thickener to your soup. Remember, it will thicken even more as it cools.