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Egg Soup

Flavors.of.Asia's picture
Ingredients
  Cornstarch 2 Tablespoon
  Beef broth/5 cup dashi 2 Cup (32 tbs)
  Clam juice 3 Cup (48 tbs)
  Soy sauce 2 Teaspoon
  Eggs 2 , beaten
  Scallions 1⁄4 Cup (4 tbs), chopped
Directions

GETTING READY
1) In a cup, mix the cornstarch with a little dashi or the broth.

MAKING
2) In a saucepan, boil the remaining dashi or the broth with clam juice and soy sauce.
3) Pour the cornstarch mixture, stirring steadily.

FINALIZING
4) Slowly pour the eggs onto the surface of the boiling broth.
5) Cook until eggs are set.

SERVING
6) Serve hot, sprinkled with the scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 83 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.91 g4.5%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 1242.7 mg51.8%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.26 g1%

Sugars 0.4 g

Protein 7 g13.6%

Vitamin A 6.4% Vitamin C 2.1%

Calcium 5.3% Iron 4.7%

*Based on a 2000 Calorie diet

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Egg Soup Recipe