Try this Chinese Egg Drop Soup recipe, or contribute your own.
Suggest a better descriptionBring broth and ginger to a simmer. Simmer 20 minutes and then remove the ginger. Add soy sauce and salt to taste. Combine the cornstarch and water and work them into a smooth paste. Whisk the paste into the hot broth. Simmer the broth for 1 minute, until it thickens slightly. Add the scallions and cilantro. Use a small pitcher to pour the eggs in a steady stream over the simmering broth. Swirl the broth so its moving in a circle as youre pouring in the beaten egg. Dont stir the broth for about 45 seconds so the eggs have a chance to set. Once the eggs have set, lightly break up the threads with a fork. Serve in hot bowls. Recipe is from _Splendid Soups_ by James Peterson. Posted to EAT-L Digest 01 Sep 96 From: Felicia Pickering
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 115 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 1103.6mg | 38 % | |
Potassium 235.7mg | 6 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.2g | ||
Protein 17g | 24 % | |
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: 192
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