Home version of Egg Drop Soup. Family favorite
1. Prepare buillon and bring to boil.
2. Mix cornstarch with cold water and stir until no clumps. Slowly add to boiling buillion.
3. Put the slightly beaten eggs in a bowl big enough to add liquid. Place a ladle full of boiling soup in the egg; then add the egg to the soup slowly, stirring the soup while you add.
4. Add chopped green onions and black pepper to preference.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 31 | ||
Calories from Fat: 5 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 210.2mg | 7 % | |
Potassium 82.5mg | 2 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.7g | ||
Protein 1.9g | 3 % | |
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: 31
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