Try this Easy Egg Drop Soup recipe, or contribute your own.Suggest a better description
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.)
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|Serving Size: 1 Serving (1894g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 320 (35%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 926
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