As one of the most popular Chinese soups in the West, the Egg Drop Soup (also called Egg Flower Soup) is both quick and super easy to make. In my version below, I added shrimp and cilantro to make a delicious egg flower soup. Besides tasting good, my recipe is also very healthy, gluten-free, low-calorie, and low-sodium compared to other versions out there.
To boost up the fiber content, you can also add bamboo shoots (buy canned and already cut into strips), green peas, and tofu. This high-fiber, low-sodium, and low-calorie soup is excellent to have before dinner. This is especially true if you are on a diet, or looking for natural weight management ideas. The fiber in this soup expands in your stomach and reduces the amount of food you can eat next.
You can also use real crab meat instead of shrimp in this recipe.
This soup can be enjoyed in warm or cool weather. It is best to serve the soup hot right after cooking. You can also make this soup in advance and freeze it by skipping the eggs, shrimp, and tofu in the initial preparation. When you are ready to serve the soup, thaw the frozen soup completely and slowly add in the eggs, shrimp, and tofu as you carefully stir the hot broth in a pot.
- 4 cups of organic low sodium chicken broth (my broth is also gluten free)
- 3 eggs, lightly beaten
- 8 fresh shiitake mushrooms, rinse and cut to thin strips
- 1.5 cup of thawed cooked shrimp
- ⅓ cup cilantro, minced
- 1.5 tsp grated ginger root (about 1.5" long ginger)
- 1 tbsp corn starch, mixed with 1 tbsp of cold water
- 2 tsp low sodium soy sauce
- ½ tsp white pepper powder (for a tamed version. For a more fiery version which I like more, use 1 tsp)
- Pour broth to a pot and bring to a boil, then add grated ginger.
- Add shiitake mushrooms, soy sauce, and white pepper powder to the broth. Bring soup to a boil again.
- Add the cornstarch mixture and shrimp. Stir and turn off heat.
- While continually stirring, slowly pour in the eggs to feather them out into thin ribbons as it cooks in the hot broth. Serve.