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Egg Drop Soup

Healthycooking's picture
Ingredients
  Chicken stock 4 Cup (64 tbs)
  Salt To Taste
  Cornstarch 1 Tablespoon
  Chicken stock/Water 2 Tablespoon
  Egg 1 , lightly beaten
  Scallion 1
Directions

In a 2 quart saucepan over high heat, bring the stock to a boil; add salt.
Dissolve cornstarch in the 2 tablespoons stock or water; add to the pan, stirring constantly until stock thickens and becomes clear.
Slowly pour in the egg; stir once; immediately turn off heat.
Correct seasonings.
Pour into soup tureen or individual bowls; garnish with the scallion; serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Everyday

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Your rating: None
4.134375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 490 Calories from Fat 152

% Daily Value*

Total Fat 17 g26%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 241.2 mg80.4%

Sodium 1876.9 mg78.2%

Total Carbohydrates 50 g16.7%

Dietary Fiber 0.53 g2.1%

Sugars 16.4 g

Protein 32 g63.1%

Vitamin A 8.5% Vitamin C 8%

Calcium 6.8% Iron 18.3%

*Based on a 2000 Calorie diet

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Egg Drop Soup Recipe