Egg Drop Soup

By Darlene Summers

Photo by SharonChen

• Prep Time: 5 mins
• Total Time: 15 mins
• Servings: 2

About This Recipe

“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.”

Ingredients

• 3 cups chicken broth
• 1/2 teaspoon salt
• 2 tablespoons cold water
• 1 tablespoon cornstarch
• 1 egg ( slightly beaten)
• 1 scallion, with tops, finely chopped

Directions

1. Bring chicken broth to a boil in soup pot.
2. Add 1/2 teaspoon salt & mix.
3. Combine water and cornstarch; stir into boiling broth.
4. 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.
5. Garnish with scallion.

Nutrition Facts

Serving Size: 1 (419 g)

Servings Per Recipe: 2

Amount Per Serving

% Daily Value

Calories 111.9

 

Calories from Fat 40

36%

Amount Per Serving

% Daily Value

Total Fat 4.4g

6%

Saturated Fat 1.3g

6%

Cholesterol 93.0mg

31%

Sugars 1.3 g

Sodium 1738.8mg

72%

Total Carbohydrate 5.7g

1%

Dietary Fiber 0.2g

0%

Sugars 1.3 g

5%

Protein 10.6g

21%