Low-Fat Egg Drop Soup

A simple, no-carb dish, this classic recipe contains only four ingredients and just 21 calories per serving, providing a perfect first course.

Learn more about low-carb eating in “Low-Carb Myths and Facts.”[1]

  1. “Low-Carb Myths and Facts.”: https://www.diabetesselfmanagement.com/blog/low-carb-myths-and-facts/

Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/low-fat-egg-drop-soup/

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



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, 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.