Egg Drop Soup
Ingredients
4 4 servings (approx. 1 cup each)
Scaled from 4 4 servings (approx. 1 cup each)
- 3 large eggs, lightly beaten
- 4 cups chicken stock,homemadepreferred
- 1 tablespoon cornstarch
- Scant 1/2 teaspoon grated ginger
- 1 tablespoon soy sauce
- 3 green onions, chopped
- ¼ teaspoon white pepper
- ¾ cup mushrooms
Instructions
-
Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
-
Put stock, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil:
-
Stir in the corn starch slurry and reduce heat to a simmer.
-
Slowly pour in the beaten eggs while stirring the soup while stirring slowly.
-
The egg will spread out into ribbons.
-
Turn off the heat and garnish with a few more chopped green onions.
-
Serve immediately.
Nutrition
Per serving
| Calories | 82 |
|---|---|
| Fat | 4.2 |
| Saturated fat | 1.3 |
| Trans fat | 0 |
| Unsaturated fat | 2.9 |
| Cholesterol | 47 |
| Sodium | 415 |
| Carbohydrates | 3.5 |
| Fiber | 0.3 |
| Sugar | 0.8 |
| Protein | 6.8 |