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Easy Egg Drop Soup

southern.chef's picture
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Canned chicken broth 10 3⁄4 Ounce
  Soy sauce 1 Teaspoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Egg 1 , beaten
  Dry sherry 1 Tablespoon
  Thinly sliced green onions 1 Dash
Directions

Combine 1 1/3 cups water, broth, and soy sauce in a medium saucepan, bring to a boil.
Combine cornstarch and 2 tablespoons water, stirring well, add to broth mixture.
Boil 1 minute over medium heat, stirring occasionally.
Combine egg and sherry, slowly pour egg mixture into boiling soup, stirring constantly. (The egg forms lacy strands as it cooks.)
Ladle soup into bowls, and sprinkle with green onions.
Serve immediately.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Interest: 
Party
Servings: 
2

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 95 Calories from Fat 31

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 271.8 mg11.3%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.09 g0.37%

Sugars 0.4 g

Protein 6 g12.7%

Vitamin A 2.6% Vitamin C 0.12%

Calcium 2% Iron 4.8%

*Based on a 2000 Calorie diet

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Easy Egg Drop Soup Recipe