With its layers of ribboned eggs, chives, and fresh green onion slices, this flavorful soup for two is a snap to whip up. While this recipe makes just enough for two people to share, feel free to double or even triple the recipe as needed.

Yield: 2 cups of soup

Serving size: 1 cup


  • 2 cups (480g) unsalted chicken stock
  • 1 large egg, beaten
  • 3/4 tsp. (4.5g) salt
  • 1/2 tsp. (0.03g) freeze-dried chives
  • 1/8 tsp. (0.31g) onion powder
  • 1/8 tsp. (0.40g) garlic powder
  • 1-2 pinches ground mustard seed
  • ground black pepper, to taste
  • 2 tbsp. (12g) green onion, sliced


  • Place the stock, salt, pepper, garlic powder, onion powder, and mustard seed into a two-quart saucepan and bring it to a simmer.
  • Use a large spoon to stir the soup rapidly while pouring the beaten egg into the soup in a thin stream.
  • Add pepper to taste. 
  • Divide the soup evenly between two small bowls. Garnish each bowl with sliced green onion.
  • Serve immediately.

Nutritional Information Per Serving

Calories 60 * Total Fat 2.5g * Total Carbs 2g * Protein 7g

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