Oriental Egg Drop Soup with Cabbage and Leeks


  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 teaspoon fresh ginger root, grated
  • 4 cups home-prepared chicken broth, unsalted
  • 2 tablespoons arrowroot powder or corn starch + 1/4 cup water
  • 4 medium eggs
  • 2 cups cabbage, shredded
  • 2 leeks, thinly sliced
  • salt and freshly ground black pepper
  • 1 teaspoon sesame oil


  1. Heat oil in a medium saucepan over medium-high heat. Stir-fry shallot and ginger for 3-5 minutes or until fragrant.
  2. Stir in chicken broth and bring to a boil; season with salt and pepper to taste.
  3. Drop eggs one at a time, stirring while doing so.
  4. Add the cabbage, leeks, and sesame oil and cook for 3-5 minutes.
  5. Combine arrowroot and water in a small bowl; stir in mixture onto the broth. Cook 2-3 minutes further or until the soup has thickened.
  6. Ladle soup in individual bowls.
  7. Serve immediately to enjoy.

Yield: 4 servings

Nutritional Information (Per Serving)

Diabetic Exchange 1 Fruit, 1 Fat, 1/2 Vegetable 0 Starch, 1Medium-Fat Meat, 0 Carb
Energy 197 calories
Total Fat Saturated Fat Trans-fat 10.5 g 2.4 g 0.0 g
Cholesterol 164mg
Sodium 285 mg
Total Carbohydrate Dietary Fiber Sugars 14.6 g 1.7 g 3.9 g
Protein 11.6 g
(56 Articles)

Celeste Jarabese is a Registered Nutritionist-Dietitian practicing for more than 10 years specializing in Adult and Child Nutrition. Graduated with a Bachelors degree in Nutrition and Dietetics, her fields of expertise are Food, Diet (General and Therapeutic), and Nutrition. She is a recipe writer who also has a great passion for cooking and baking.

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