Egg Drop Soup (Better than Restaurant Quality!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Servings per recipe: 1
Calories per serving: 112
Preparation time: 5m
Total cooking time: 10m
Ingredients:
- 1 cup chicken broth
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (optional)
- 1 egg, beaten
- 1 drop yellow food coloring (optional)
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon salt (optional)
- 1/2 teaspoon ground white pepper (optional)
Directions:
- 1 In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrion facts:
Total Fat | 6.7g | 10% |
Saturated Fat | 2.0g | |
Cholesterol | 191mg | 64% |
Sodium | 1396mg | 56% |
Potassium | 74mg | 2% |
Total Carbohydrates | 4.8g | 2% |
Dietary Fiber | 0.4g | 1% |
Protein | 7.5g | 15% |
Sugars | 1g | |
Vitamin A | 287IU | |
Vitamin C | 1mg | |
Calcium | 31mg | |
Iron | 1mg | |
Thiamin | 0mg | |
Niacin | 1mg | |
Vitamin B6 | 0mg | |
Magnesium | 8mg | |
Folate | 25mcg |