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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (412g) Recipe makes 2 servings |
||
| Calories 111 | ||
| Calories from Fat 40 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 1763mg | 73% | |
| Potassium 364mg | 10% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 1.4g | ||
| Protein 10.6g | 21% | |
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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.
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- Course > Soups
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Occasion > Novelty > Copycat
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Featured Reviews for This Recipe
From: Lalaloob
On Sep 17, 2008
I love egg drop soup and this was so easy. Perfect. Next time I will add more scallions, just because it's just a beautiful accompanient to a lovely Chinese soup.
From: Marie Nixon
On Aug 22, 2004
Trust us reviewers when we say that the soup does not need the 1 teaspoon of salt, especially if you are using canned chicken broth. So tasty, I even had some that was room temperature and it was great. No more take-out egg drop soup for me. This is so easy to make.
From: collegecat
On Feb 17, 2004
This was a lovely recipe...the way that I made it ended up tasting much better than what I have had in many restaurants! It was easy to make, and I changed it by adding some cooked rice and about a tablespoon of soy sauce at the very end, after omitting the salt. In addition to tempering the egg, I also mixed it into the broth with a fork, and it turned out delightfully stringy.
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