Egg Drop Soup
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Egg Drop Soup
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Whip up this hot and savory Chinese food classic in just 15 minutes!
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Ingredients
- 4 cups chicken broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 pinches white pepper plus more to taste
- 1 1/2 tablespoons cornstarch
- 2 large eggs lightly beaten
- 1 teaspoon sesame oil
- salt to taste
- 2 green onions thinly sliced
Instructions
- In a large saucepan, combine 4 cups of chicken broth, ground ginger, garlic powder, and white pepper.
- Place the saucepan over medium-high heat and bring the broth to a gentle boil.
- In a small bowl, combine cornstarch with a bit of water to form a slurry. Gradually add the cornstarch mixture to the boiling broth, stirring until the soup starts to thicken.
- Reduce heat to medium. Stir the soup gently in one direction while slowly pouring in the beaten eggs to form thin ribbons.
- Stir in 1 teaspoon of sesame oil and some salt to taste. Ladle the soup into bowls and garnish with thinly sliced green onions.
Nutrition Information
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Calories
71kcal
(4%)
Carbohydrates
5g
(2%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
87mg
(29%)
Sodium
905mg
(38%)
Potassium
95mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
183IU
(4%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 905mg | 38% |
| Potassium | 95mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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