Stirred into broths or soups
Stirred into broths or soups is a versatile cooking technique rather than a specific dish, involving the addition of ingredients like eggs, starch slurries, or leafy greens into a simmering liquid base. This method is fundamental in cuisines worldwide, from Chinese egg drop soup to Italian stracciatella, to add texture, thickness, and flavor. It typically uses simple, fresh ingredients that cook quickly in the hot broth.
🍽️ Nutrition at a glance
The nutritional profile varies widely based on the ingredients stirred in; a starch-thickened broth may be higher in carbohydrates, while an egg-enriched version adds protein and healthy fats. It generally provides a good source of hydration and can be rich in minerals like potassium from vegetables, with a calorie range typically between 50-150 kcal per cup depending on the base and additions.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 4.5 g |
| Carbs | 8 g |
| Fat | 3.5 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Potassium | 180 mg |
| Selenium | 8 mcg |
| Vitamin B12 | 0.3 mcg |
| Riboflavin (B2) | 0.15 mg |
| Phosphorus | 95 mg |
| Vitamin K | 12 mcg |
| Choline | 40 mg |
| Iron | 0.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
This technique is a global culinary staple, valued for its ability to transform a simple broth into a more substantial and texturally interesting dish in minutes. Nutritionally, it's an efficient way to incorporate protein (like eggs) or vegetables into a meal while maintaining a high water content, which can aid in satiety and hydration.
