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Recipe
Egg Drop Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 999g | |
| Calories 87 | |
| Calories from Fat 35 | 40% |
| Total Fat 3.85g | 5% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 391mg | 16% |
| Potassium 64mg | 2% |
| Total Carbs 7.67g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.49g | 2% |
| Protein 5.22g | 8% |
Ingredients Convert Measures
- 4 c. water
- 4 chicken bouillon cubes
- 1 teaspoon soy sauce
- 1 teaspoon sherry
- 1/2 teaspoon sugar
- 2 teaspoon cornstarch, dissolved in 1 tbsp. water
- 1 egg, beaten
Directions
- Bring bouillon cubes and water to boiling. Turn down to simmer. Add in soy sauce, sugar, and sherry. Mix cornstarch with water; add in to soup. Slowly pour egg into soup, stirring constantly. Season to taste with salt and pepper. Serve immediately. (Sprinkle minced green onion atop each bowl.)
