Chinese Egg Drop Soup (Low-Sodium)
A comforting 10-minute Chinese soup with delicate egg ribbons in a clear ginger broth — naturally low in phosphorus, sodium, and potassium when made with homemade or low-sodium broth.
Nutrition per serving
Skip MSG bouillon cubes — they can have 800+ mg sodium per cube. Use unsalted homemade broth or a no-salt-added brand.
Ingredients
Instructions
-
1
Bring broth to a gentle simmer with ginger and white pepper.
-
2
Stir cornstarch slurry, then drizzle into broth while stirring. Simmer 1 minute until slightly thickened.
-
3
Reduce heat to lowest setting. Stir broth in slow circles.
-
4
Slowly drizzle beaten eggs in a thin stream — do not stir for 10 seconds.
-
5
Gently stir once. Egg ribbons will form.
-
6
Off heat, add sesame oil and green onion. Serve immediately.
Add to your meal plan
Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.
