Egg Drop Soup
"The trick to getting nicely formed egg "shreds" in the soup is to stir RAPIDLY in only ONE direction using a fork when adding the eggs to the hot broth. A warming and nourishing light meal served with egg roll."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (290.6 g)
- Calories 202.9
- Total Fat - 7.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 168.7 mg
- Sodium - 648.6 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3 g
- Sugars - 5.9 g
- Protein - 10 g
- Calcium - 50.3 mg
- Iron - 1.4 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the chicken broth, soy sauce, sesame oil and green onion. Bring to a boil. Stir together the cornstarch and water; pour into the boiling broth and stir until the broth has thickened slightly.
Step 2
Continue to stir gently while you pour in the egg. (Be sure the egg is beaten well. Start stirring the broth and get it "swirling" in one direction. Use a fork and continue stirring in that same direction while you add the egg) Add salt and pepper to taste; garnish with reserved green onion tops.
Tips
No special items needed.
1 Reviews
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