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Egg Drop Soup
This soup has “soothing” written all over it. The mild broth gets a creamy consistency from ribbons of gently cooked eggs. The eggs also provide protein, fat, and other important nutrients.
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Because the broth is one of only a few ingredients, try to use homemade broth for the best flavor.
Use a microplane to finely grate the ginger, to make sure it is as smooth as possible for easy swallowing.
Ingredients
4 SERVINGS
- 4 cups homemade chicken broth or storebought reduced-sodium broth
- 2 teaspoons reduced-sodium soy sauce or tamari
- 1/4 teaspoon finely grated fresh ginger
- 1 tablespoon cornstarch
- 3 eggs, beaten
- Salt
- Freshly ground black pepper, optional
Tip: For the family (or when the side effect has resolved), add thinly sliced scallions, sauteed mushrooms, chopped cooked chicken, or cooked rice for a more substantial soup.
Instructions
In a large saucepan over high heat, bring the broth, soy sauce, and ginger to a boil. Reduce the heat to low.
Remove 1/2 cup of warm broth and gradually add to the cornstarch, whisking until smooth and completely combined. Add the mixture back to the pot, stirring constantly to prevent clumping.
Drizzle the egg into the saucepan, stirring constantly. Season with salt and pepper, if desired.
Per serving
Calories: 80
Fat: 4.5 g
Saturated fat: 1,5 g
Cholesterol: 145 mg
Sodium: 640 mg
Carbohydrate: 3 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 7 g
Calcium: 30 mg
Potassium: 70 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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