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Egg Drop Soup

Ingredients
  Water 5 Cup (80 tbs)
  Instant chicken bouillon 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Monosodium glutamate 1⁄2 Teaspoon
  Cold water 3 Tablespoon
  Cornstarch 1 Tablespoon
  Egg 1 , beaten
  Scallions/Green onions 2 , sliced (With Tops)
Directions

Heat 5 cups water, the bouillon, salt and monosodium glutamate to boiling in 2-quart saucepan.
Mix 3 tablespoons water and the cornstarch; stir gradually into broth.
Boil and stir for 1 minute.
Slowly pour egg into broth, stirring constantly with fork, to form shreds of egg.
Remove from heat; stir slowly once or twice.
Garnish each serving with scallions.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 201 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1815 mg75.6%

Total Carbohydrates 29 g9.6%

Dietary Fiber 0.92 g3.7%

Sugars 7.3 g

Protein 7 g13.8%

Vitamin A 10.9% Vitamin C 9.4%

Calcium 5% Iron 8%

*Based on a 2000 Calorie diet

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Egg Drop Soup Recipe