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

Unit Per Serving
Energy 33 kcal
Protein 2 g
Fats, total 2 g
Carbohydrate, total 2 g
Sugars, total 0 g
Fats, saturated 1 g
Fiber, total dietary 0 g
Sodium 367 mg
Calcium 12 mg
Cholesterol 65 mg
Iron 0 mg
Vitamin C 0 mg
Vitamin D 14 IU