Tuesday, May 29, 2007

Egg Drop Soup


Egg Drop Soup


I found out that egg drop soup is really easy to make and fun too! It's also very yummy!

INGREDIENTS:

  • 4 cups chicken broth or stock
  • 2 eggs, lightly beaten
  • 1 -2 green onions, minced
  • 1/4 teaspoon white pepper
  • Salt to taste
  • A few drops of sesame oil (optional)

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fiber, 866 mg Sodium

Egg Drop Soup Variations

These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.

  • 1/2 cup frozen peas.
  • If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.
  • Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

2 comments:

Jessica said...

Wow, I didn't know there were so few ingredients in egg drop soup!

Jammy said...

I am glad to have this one, since it is compatible with my low carb eating! YAY~

JEnn