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Homemade Egg Drop Soup

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This Egg Drop Soup is a desire ! Try this egg dropped into wined and seasoned broth for your next meal. Your suggestions for this Egg Drop Soup are welcome.
Ingredients
  Chicken broth 6 Cup (96 tbs) (Homemade, Canned Or From Bouillon Cubes)
  Ginger root slice 1 (1 X 3/4 X 1/4 Inch)
  Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Cold water 3 Tablespoon
  Cornstarch 1 Tablespoon
  Eggs 2
  Water 2 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

1. Pour broth into a 3-quart glass casserole. Add ginger root slice. Cover with plastic wrap. Cook in microwave oven 12 to 14 minutes at High, or until boiling.
2. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once.
3. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.

Recipe Summary

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

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Your rating: None
4.055265
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 291 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 4715.8 mg196.5%

Total Carbohydrates 25 g8.4%

Dietary Fiber 0.85 g3.4%

Sugars 7.6 g

Protein 20 g40.9%

Vitamin A 35% Vitamin C 33.7%

Calcium 7.9% Iron 17.5%

*Based on a 2000 Calorie diet

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Homemade Egg Drop Soup Recipe