Microwaved Egg Drop Soup Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Hot water6 Cup (96 tbs)
 Chicken noodle soup mix4 Ounce (1 Package, 2 Envelopes)
 Eggs2 , well beaten
 Soy sauce1 Tablespoon
 Chinese fried noodles1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 827 Calories from Fat 236

% Daily Value*

Total Fat 27 g41%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 1863.1 mg77.6%

Total Carbohydrates 111 g36.9%

Dietary Fiber 3.6 g14.5%

Sugars 8 g

Protein 37 g73.5%

Vitamin A 27.3% Vitamin C

Calcium 9.9% Iron 21.5%

*Based on a 2000 Calorie diet

Directions

Pour water into a deep, 2-quart, heat-resistant, non-metallic casserole and heat, covered, on full power 10 minutes or until boiling.
Add noodle soup mix and heat on full power , covered, 4 minutes.
Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
Pour beaten eggs into soup mixture gradually, stirring with a fork and heat on ROAST, uncovered, 4 to 5 minutes or until eggs are cooked.
Stir frequently with a fork to make eggs form thin strings.
If desired, stir in soy sauce.
Garnish with fried noodles.
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