PICTURES OF EGG DROP SOUP RECIPES
EGG DROP SOUP RECIPE - FOOD.COM
I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth to a boil in soup pot.
- Add 1/2 teaspoon salt & mix.
- Combine water and cornstarch; stir into boiling broth.
- 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.
- Garnish with scallion.
Nutrition Facts : Calories 112, FatContent 4.5, SaturatedFatContent 1.4, CholesterolContent 93, SodiumContent 1738.8, CarbohydrateContent 5.8, FiberContent 0.2, SugarContent 1.3, ProteinContent 10.7
15 MINUTE EGG DROP SOUP
Total Time 15 minutes
Prep Time 5 minutes
Nutrition Facts : ServingSize , Calories 280 calories, FatContent 16g, CarbohydrateContent 17g, CholesterolContent , FiberContent 1g, ProteinContent 20g, SaturatedFatContent , SodiumContent 580mg, SugarContent 1g, TransFatContent
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- Pour 3 1/4 c. chicken broth into a large saucepan. Add the salt, ginger and chives, stir and bring to a boil. In a cup or small bowl, stir together the remaining 3/4 c. 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. When the eggs have been dropped, stir in the cornstarch mixture gradually, until the soup is the desired consistency. 4 servings.
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