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Recipe
Egg Drop Soup Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 980g | |
| Calories 89 | |
| Calories from Fat 9 | 10% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2664mg | 111% |
| Potassium 799mg | 23% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.43g | 2% |
| Protein 9.75g | 16% |
Ingredients Convert Measures
- 4 c. Chicken broth
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 x Egg
- 1 tsp Cornstarch
- 1 Tbsp. Water
- Water chestnuts (optional)
- Green Onions (optional)
Directions
- PREPARATION: Add in the salt and sugar to the broth. In a separate bowl, beat the egg till frothy. In a small c., mix the cornstarch and water.
- COOKING: Bring the broth to a boil over medium heat in a soup pot. Add in the cornstarch mix, and stir till slightly thickened. Remove from stove.
- add in egg very, very slowly, frop by drop, stirring constantly.
- OPTIONAL: If you wish add in 2 chopped water chestnuts, and/or possibly one sliced green onion, including the white and green parts.
