Asian Egg Drop Soup Recipe
Servings: 4
Ingredients
- 4 c. prepared chicken stock plus
- 2 Tbsp. prepared chicken stock
- 1/2 tsp grated fresh ginger
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 2 x Large eggs lightly beaten
- 2 x green onions, including ends minced Salt to taste Freshly-grnd white pepper to taste
Directions
- Bring soup stock, grated ginger and soy sauce to a boil.
- In a small c., make a slurry by combining the cornstarch and 2 Tbsp. of chicken stock. Stir till dissolved. Slowly pour in the cornstarch mix while stirring the stock, till thickened. Reduce heat to a simmer.
- Pour in the Large eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add in the green onions. Season with salt and pepper, and serve immediately
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 24 | 37% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 647mg | 27% |
| Potassium 258mg | 7% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.43g | 0% |
| Protein 5.93g | 9% |
