Egg Drop Soup with Lemon

Serves: 2Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. peanut oil
  • 1 clove garlic, minced
  • 2 cups low-sodium chicken broth
  • Juice of 1⁄2 lemon
  • 1 Tbsp. hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. Asian fish sauce
  • 1⁄2 tsp. chili oil
  • 1 piece (1 inch) fresh ginger, peeled and minced
  • 2 large eggs


  • Heat the peanut oil in a large saucepan. Sauté the garlic over medium heat until softened.
  • Add chicken broth, lemon juice, hoisin sauce, soy sauce, fish sauce, chili oil, and ginger. Stir and cover. Cook over low heat for 20 minutes.
  • Just before serving, whisk the eggs in a bowl with a fork. Add to the boiling soup and continue to whisk until the eggs form thin strands.