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Nutrition Facts
Serving Size 1 (413g) Recipe makes 3 servings
Calories 225
Calories from Fat 143		(63%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 3.4g	16%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 1759mg		73%
Potassium 396mg		11%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 0.4g	1%
	Sugars 1.7g
Protein 14.2g		28%
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Real Easy and Real Tasty Egg Drop Soup

Recipe #393524 | 12 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Rachel Pardoe
Oct 7, 2009

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! Also, I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan.

SERVES 3 , 3 bowls (change servings and units)

Ingredients

4 cups chicken broth
2 teaspoons very finely chopped fresh ginger
1/4 cup chopped scallion
3 eggs, beaten
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons soy sauce
2 tablespoons sesame oil
1/4 teaspoon msg (optional)

Directions

1
Mix cornstarch and cold water in a small bowl. Set aside.
2
Put chicken broth, ginger and scallions in a pot and bring to a full boil. Turn off heat once boiled.
3
Add beaten eggs to the broth and immediately start stirring with a fork. Eggs should not be forming lumps. If they are, it is because the eggs were not stirred quickly enough after pouring into the broth. Eggs should have a silky texture and appearance.
4
Add cornstarch mixture and turn heat on low until broth thickens slightly. Turn heat off.
5
Stir in soy sauce, sesame oil and msg. Enjoy!