EGG DROP SOUP CALORIES CHINESE RESTAURANT RECIPES

Name: Egg Drop Soup
Prep time: 20 min
Total time: 20 min
Yield: 3 cups, 3 serving(s)
Ingredients: 3 cups chicken broth; 1 teaspoon salt; 1 dash white pepper; 1 medium green onion, chopped (with top); 2 eggs, slightly beaten

EGG DROP SOUP RECIPE - CHINESE.FOOD.COM

Egg Drop Soup Recipe - Chinese.Food.com image

Make and share this Egg Drop Soup recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 3 cups, 3 serving(s)

Number Of Ingredients 5

Ingredients

3 cups chicken broth
1 teaspoon salt
1 dash white pepper
1 medium green onion, chopped (with top)
2 eggs, slightly beaten

Steps:

Heat chicken broth, salt, and white pepper to boiling in a 2-quart saucepan.
Stir green onions into eggs.
Pour egg mixture slowly into broth, stirring constantly with fork until egg forms shreds.
Makes about 3 cups deb

Nutrition Facts : Calories 88.4, FatContent 4.6, SaturatedFatContent 1.4, CholesterolContent 124, SodiumContent 1569.9, CarbohydrateContent 1.6, FiberContent 0.1, SugarContent 0.9, ProteinContent 9.2

RESTAURANT STYLE EGG DROP SOUP RECIPE | ALLRECIPES

Restaurant Style Egg Drop Soup Recipe | Allrecipes image

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

Provided by W.J. Cory

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups chicken broth, divided
? teaspoon ground ginger
2 tablespoons chopped fresh chives
¼ teaspoon salt
1?½ tablespoons cornstarch
2 eggs
1 egg yolk

Steps:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Nutrition Facts : Calories 76 calories, CarbohydrateContent 4.2 g, CholesterolContent 149.2 mg, FatContent 4.1 g, FiberContent 0.1 g, ProteinContent 4.9 g, SaturatedFatContent 1.2 g, SodiumContent 1142.7 mg, SugarContent 1.2 g

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