Egg Drop Soup Sichuan Style

  • 0:18 TIME
  • 13 portions
  • 33 calories



Chicken stock, 2.5 qt 80 oz
Ginger root, raw, 1.25 tsp, minced 6 g
Soy sauce, 2 tsp 0.33 oz
Cornstarch, 2.5 tbsp 0.75 oz
Eggs, whole, raw, fresh, 1 cup 8 oz
Scallions, 0.5 cup 1 oz
Maggi Spicy Seasoning 6 x 400 ml, 3 tbsp 3 tbsp


  1. Reserve 1/2 cup chicken stock. Bring ginger, remaining chicken stock, and soy sauce to a simmer.
  2. Combine 1/2 reserved chicken stock with cornstarch to form a slurry. Whisk slurry into hot stock and simmer until broth thickens.
  3. Beat eggs with a whisk until well combined. Slowly pour eggs into hot soup while stiring in one direction. The egg will spread and begin to feather.
  4. Turn off the heat, add green onions and season with Spicy Maggi.

To create a less spicy version of this dish use Maggi Seasoning.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy33 kcal
Protein2 g
Fats, total2 g
Carbohydrate, total2 g
Sugars, total0 g
Fats, saturated1 g
Fiber, total dietary0 g
Sodium367 mg
Calcium12 mg
Cholesterol65 mg
Iron0 mg
Vitamin C0 mg
Vitamin D14 IU