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Egg Drop Soup

American.foodie's picture
Ingredients
  Canned chicken broth 29 Ounce (Two 14.5 Ounce Cans, Clear Ready To Serve)
  Cornstarch 1 Tablespoon
  Rice vinegar/Dry sherry 1 Tablespoon
  Soy sauce 2 Teaspoon
  Cooked ham 1⁄2 Cup (8 tbs), cut into thin strips
  Green onions 3 , sliced
  Eggs 2 , beaten
Directions

In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham and onions.
Cover with lid; microwave on HIGH 10 minutes or until boiling, stirring twice during cooking.
With fork, stir broth in swirling motion.
Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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4.15263
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 674 Calories from Fat 325

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 535.8 mg178.6%

Sodium 1025.1 mg42.7%

Total Carbohydrates 27 g9%

Dietary Fiber 1.5 g5.9%

Sugars 2.8 g

Protein 63 g125.1%

Vitamin A 38.8% Vitamin C 28%

Calcium 12.7% Iron 31.8%

*Based on a 2000 Calorie diet

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Egg Drop Soup Recipe