Egg Drop Soup

Chinese
Soups

73

Calories

1.1 g

Carbs

3.83 g

Fat

7.52 g

Protein

Egg Drop Soup

Method

In a wok add chicken broth and wait for it to boil.

Next add salt, sugar, white pepper, sesame seed oil.

When the chicken broth is boiling add the vegetables to the wok.

To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.

Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds

Serve the soup in a bowl and add the green onions on top.

Ingredients

Salt

Salt

1/4 tsp

Sugar

Sugar

1/4 tsp

Black Pepper

Black Pepper

pinch

Sesame Seed Oil

Sesame Seed Oil

1 tsp

Peas

Peas

1/3 cup

Mushrooms

Mushrooms

1/3 cup

Cornstarch

Cornstarch

1 tbs

Water

Water

2 tbs

Spring Onions

Spring Onions

1/4 cup

Chicken Stock

Chicken Stock

3 cups

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