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Egg Drop Soup

egg drop soup
  • 1Servings
  • NAPrep Time
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This Egg Drop soup is born from a love of the soup. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup.

Bon appétit...    


Ingredients

Main ingredients:

Nutritional

Calories (kcal)
112
Saturated Fat (g)
1.4 g
Total Fat (g)
4.5 g
Cholesterol (mg)
93 mg
Sodium (mg)
1738.8 mg
Dietary Fiber (g)
0.2 g
Sugars (g)
1.3 g
Protein (g)
10.7 g
Total Carbohydrate (g)
5.8 g

Step by Step method

Directions:

1. Bring chicken broth to a boil in soup pot.

2. Add 1/2 teaspoon salt and mix.

3. Combine water and cornstarch; stir into boiling broth.

4. Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.

5. Garnish with scallion, and serve with toasted French bread slices.


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