Try this Egg Drop Soup recipe, or contribute your own.
Suggest a better description1. Simmer broth (for one cup of water add 1 t. chicken granules), celery, onion, salt, pepper, sugar, and soy sauce together in a sauce pan for 15 minutes.
2. Mix together the "cold water" and cornstarch - stir until smooth, Stir cornstarch mixture into soup, cook until "lightly" thickened.
3. Beat the egg slightly and slowly pour into the hot soup while stirring rapidly. Makes 3-4 servings (6-8 servings for whole).
Note: Can add other ingredients if desired, (carrots, peas, corn, chicken, curry, etc.)
Note: May want to cut bazck on chicken granules, for some-too salty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3128g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6643 | ||
Calories from Fat: 4177 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 464.1g | 619 % | |
Saturated Fat 132.9g | 664 % | |
Monounsaturated Fat 192.2g | ||
Polyunsanturated Fat 99.4g | ||
Cholesterol 2393.1mg | 736 % | |
Sodium 2304.9mg | 79 % | |
Potassium 5841.9mg | 154 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4g | ||
Protein 573.5g | 819 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6643
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