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Scrambled Egg Soup

Flavors.of.Asia's picture
Ingredients
  Chicken broth/Beef broth 5 Cup (80 tbs)
  Cornstarch 2 Teaspoon
  Soy sauce 1 Tablespoon
  Eggs 2 , beaten
  Parsley/Spinach 1⁄4 Cup (4 tbs), minced
  Powdered ginger 1⁄4 Teaspoon
Directions

MAKING
1) In a saucepan, heat 4 1/2 cups of broth and bring to boil.
2) In a cup mix together the cornstarch, soy sauce, and remaining broth.
3) Stir the cornstarch mixture into the boiling broth until thickened.

FINALIZING
4) Use the perforated ladle and pour the eggs through it rapidly.
5) Cook until egg strands float on top.
6) Stir in the spinach or parsley and ginger.

SERVING
7) Serve hot in a warm soup bowl, can be garnished with juliennes of scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Cook Time: 
15 Minutes
Servings: 
6

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 42 Calories from Fat 15

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 70.5 mg23.5%

Sodium 668.5 mg27.9%

Total Carbohydrates 3 g1%

Dietary Fiber 0.14 g0.57%

Sugars 1.1 g

Protein 3 g6.5%

Vitamin A 5.8% Vitamin C 5.6%

Calcium 1.3% Iron 3%

*Based on a 2000 Calorie diet

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Scrambled Egg Soup Recipe