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Traditional Egg Drop Soup Recipe
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Cucumber||1 Small, finely diced|
|Hot chicken stock||3 Pint|
|Tomatoes||4 , quartered|
|Egg||1 , lightly beaten|
Serving size: Complete recipe
Calories 901 Calories from Fat 343
% Daily Value*
Total Fat 38 g59.2%
Saturated Fat 8.4 g41.8%
Trans Fat 0 g
Cholesterol 254.7 mg
Sodium 2162.9 mg90.1%
Total Carbohydrates 92 g30.5%
Dietary Fiber 9.7 g38.6%
Sugars 45.6 g
Protein 49 g99%
Vitamin A 88.8% Vitamin C 136.7%
Calcium 17.4% Iron 32.4%
*Based on a 2000 Calorie diet
When it is hot, add the onion and cook, stirring constantly, for 1 minute.
Add the cucumber to the pan and cook, still stirring, for 1 minute.
Stir in the chicken stock and bring it to the boil.
Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Add the tomatoes to the soup and simmer for a further 5 minutes.
Remove the pan from the heat and beat the egg into the soup.