Try this Mikes Chinese Egg Drop Soup recipe, or contribute your own.
Suggest a better descriptionMince all the stuff that needs to be. If you have something else that is on hand and sounds good, use it. But get all minced and ready to throw in the pot when the soup is ready. Get the chicken stock into a pot, add the soy sauce and white pepper and start to bring to a boil. While waiting for the pot to boil, mix the corn starch into the 1/2 cup water. Beat the egg until smooth with maybe a teaspoon or two of cold water to thin it a bit. When the pot comes to a boil, slowly stir in the corn starch mixture to help thicken the broth. You may need more of the mixture if you want it thick. By the time you have stirred that in, it is time to grab the beaten egg mixture and "SLOWLY" drizzle it into the pot. While doing the slow drizzle, you should be stirring constantly in one direction to properly do the "Egg Drop" thing. Immediatly after completion of the egg drop, turn off the heat and dump in all the finely minced ingredients. . Let sit for a few moments while you bask in the wonder of your creation (let the egg cook) and serve. Posted to MM-Recipes Digest V4 #247 by Mike Reeves
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 218 | ||
Calories from Fat: 186 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 58mg | 18 % | |
Sodium 326.6mg | 11 % | |
Potassium 97.5mg | 3 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.8g | ||
Protein 4.1g | 6 % | |
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: 218
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