Easy Egg Drop Soup
by Shibei
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INGREDIENTS
- 2 eggs
- 1 cup mushroom ; cut into small pieces
- 600 ml chicken stock
- 1 tbsp soy sauce
- 1/2 teaspoon pepper
INSTRUCTIONS
1. Beat the eggs.
2. Boil the chicken stock in a saucepan. Add soy sauce and pepper, stir well. Add the mushrooms. Wait until boiling again. Enter the beaten eggs little by little while stirring.
3. Wait about 2 minutes. Lift the saucepan, and the soup is ready to be served.
(this recipe is for 2-3 bowl.)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1894g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 926 | ||
| Calories from Fat: 320 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 35.5g | 47 % | |
| Saturated Fat 10.2g | 51 % | |
| Monounsaturated Fat 14.8g | ||
| Polyunsanturated Fat 5.7g | ||
| Cholesterol 882.5mg | 272 % | |
| Sodium 16108.9mg | 555 % | |
| Potassium 2799.3mg | 74 % | |
| Total Carbohydrate 66.2g | 19 % | |
| Dietary Fiber 4.4g | 18 % | |
| Sugars, other 61.8g | ||
| Protein 89.3g | 128 % | |
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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. |
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Calories per serving: 926
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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