Diabetic Cooking

Low-Fat Egg Drop Soup

Preparation time: 2 minutes. Cooking time: 5 minutes.


  • 1 can (14 ounces) low-sodium, fat-free chicken broth
  • 1/2 teaspoon lite (low-sodium) soy sauce
  • 1/4 cup liquid egg substitute
  • 2 tablespoons chopped green onions


Bring chicken broth to a rolling boil over medium-high heat in a small saucepan. Add soy sauce. Slowly pour the liquid egg substitute (a measuring cup with a spout works well) into the boiling liquid. Ribbons of egg will form naturally if the broth is at a high boil and will cook instantly. Remove from heat. Divide the liquid into four small Asian-style soup cups or small bowls. Top each bowl with an equal portion of chopped green onions.

Yield: 4 servings.

Serving size: about 3 ounces.

Nutrition Facts Per Serving:
Calories: 21 calories, Carbohydrates: 0 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 280 mg, Fiber: 0 g

Exchanges per serving: 1/2 lean meat.

This recipe was developed by Kathleen Stanley, a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.