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Add a photoServings: 6
Ingredients
- 1 x Big can Swanson's chicken broth (48 ounce)
- 2 Tbsp. Of each of the following finely chopped. Mushroom Shallot Green onion, sliced with both the white and green Ham Water chestnut
- 2 Tbsp. Soy sauce
- 1/2 tsp White pepper
- 3 Tbsp. Corn starch
- 1/2 c. Cool water
- 1 x Egg
- 1 x Or possibly 2 tsp. cool water
Directions
- Mince all the stuff which needs to be. If you have something else which is on hand and sounds good, use it. But get all chopped and ready to throw in the pot when the soup is ready.
- Get the chicken stock into a pot, add in the soy sauce and white pepper and start to bring to a boil. While waiting for the pot to boil, mix the corn starch into the 1/2 c. water. Beat the egg till smooth with maybe a tsp. or possibly two of cool water to thin it a bit.
- When the pot comes to a boil, slowly stir in the corn starch mix to help thicken the broth. You may need more of the mix if you want it thick. By the time you have stirred which in, it is time to grab the beaten egg mix and "SLOWLY" drizzle it into the pot. While doing the slow drizzle, you should be stirring constantly in one direction to properly do the "Egg Drop" thing. Immediatly after completion of the egg drop, turn off the heat and dump in all the finely chopped ingredients. . Let sit for a few moments while you bask in the wonder of your creation (let the egg cook) and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 7 | 21% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 429mg | 18% |
| Potassium 83mg | 2% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.15g | 0% |
| Protein 2.03g | 3% |
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