Soup, egg drop, Chinese restaurant
FDC 174807cup (241 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 30 · +20 vs Soups & sauces medianEgg drop soup from a Chinese restaurant scores 30 of 100, a Low band that nonetheless ranks 14 of 60 in Soups & sauces, its thin broth and beaten egg keeping calories low without concentrating any nutrient enough to register as a standout.
It is typically served as a starter, sipped alongside the main courses of a meal, and one cup (241g) comes from a base food running just 27 calories per 100g. Sodium runs to 370 mg per 100 g in a typical restaurant preparation, a figure worth factoring into the salt content of the rest of a takeout order.
See how this score is calculated, build a plate around soup, egg drop, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | 1% |
| Total fat | 0.61 g | 1% |
| Saturated fat | 0.17 g | 1% |
| Cholesterol | 23 mg | 8% |
| Sodium | 370 mg | 16% |
| Carbohydrate | 4.3 g | 2% |
| Dietary fiber | 0.4 g | 1% |
| Sugars | 0.09 g | |
| Protein | 1.2 g | 2% |
| Potassium | 22 mg | 0% |
| Calcium | 7 mg | 1% |
| Iron | 0.26 mg | 1% |
| Magnesium | 2 mg | 0% |
| Vitamin C | 6.5 mg | 7% |
| Vitamin A | 20 µg | 2% |
| Vitamin E | 0.13 mg | 1% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 65 kcal | 3% |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.4 g | 2% |
| Cholesterol | 55 mg | 18% |
| Sodium | 892 mg | 39% |
| Carbohydrate | 10 g | 4% |
| Dietary fiber | 0.96 g | 3% |
| Sugars | 0.22 g | |
| Protein | 2.8 g | 6% |
| Potassium | 53 mg | 1% |
| Calcium | 17 mg | 1% |
| Iron | 0.63 mg | 3% |
| Magnesium | 4.8 mg | 1% |
| Vitamin C | 16 mg | 17% |
| Vitamin A | 48 µg | 5% |
| Vitamin E | 0.31 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 174807Original analysis by NutriVerdict
Versus the soups & sauces median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Sauce, homemade, white, mediumDensity 31 vs 30Sauce, homemade, white, thickDensity 32 vs 30Soup, hot and sour, Chinese restaurantDensity 32 vs 30Original analysis by NutriVerdict
In the kitchen and how to use it
Egg drop soup is a simple Chinese restaurant staple made by streaming beaten egg into a simmering, lightly thickened chicken or vegetable broth, where it cooks instantly into thin, silky ribbons; a little cornstarch slurry gives the broth its characteristic light body, and scallions or a sprinkle of white pepper finish the bowl. It is usually served as a starter before the rest of a meal, valued for its warmth and gentle flavor rather than as a filling main dish.
Restaurant versions are best eaten fresh since the egg ribbons can turn rubbery on reheating, though leftovers keep a day or two refrigerated in a sealed container with a gentle reheat on the stovetop rather than a hard boil. A 241 gram cup comes to only 27 calories per 100 grams, among the lightest entries in the soup category, with 1.16 grams of protein per 100 grams from the egg and broth; its sodium, 370 milligrams per 100 grams, is typical of restaurant broths and worth noting if the rest of the meal is also salty.
Frequently asked questions about soup, egg drop
How many calories are in egg drop soup?
Chinese restaurant egg drop soup has just 27 calories per 100 grams, making it one of the lightest soups.
How is egg drop soup made?
Beaten egg is streamed into simmering, cornstarch-thickened broth, where it cooks instantly into thin ribbons.
Is egg drop soup high in sodium?
It has 370 milligrams of sodium per 100 grams, typical for a restaurant broth-based soup.