Egg Drop Soup
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
the Editors of Publications International, Ltd.. "Egg Drop Soup" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/egg-drop-soup-recipe.htm> 10 February 2012.
Cite
YIELD Makes 4 appetizer servings (about 3-1/2 cups)
See Cooking Videos
The simplicity and delicious flavor of this soup is what makes it a Chinese classic.
INGREDIENTS
| 2 | cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth |
| 1 | tablespoon reduced-sodium soy sauce |
| 2 | teaspoons cornstarch |
| 1/2 | cup cholesterol-free egg substitute |
| 1/4 | cup thinly sliced green onions |
PREPARATION:
- Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.
- Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.
- Stirring constantly in one direction, slowly pour egg substitute in thin stream into soup.
- Ladle into soup bowls. Sprinkle with onions.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | about 3/4 cup soup |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 45 |
| Protein | 7 g |
| Sodium | 243 mg |
DIETARY EXCHANGE:
| Meat | 1 |
You Might Also Like
Italian-Style Brisket
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Chicken Satay
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
