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Egg Drop Soup Recipe
|Chicken stock||4 1⁄2 Cup (72 tbs)|
|Minced celery||1⁄3 Cup (5.33 tbs)|
|Green onion slices||3 Tablespoon|
|Chopped water chestnuts||3 Tablespoon|
|Water||1 1⁄2 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 527 Calories from Fat 163
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 5 g25.2%
Trans Fat 0 g
Cholesterol 243.9 mg
Sodium 2055 mg85.6%
Total Carbohydrates 53 g17.6%
Dietary Fiber 2.7 g10.8%
Sugars 19.2 g
Protein 35 g70.1%
Vitamin A 45.1% Vitamin C 40.5%
Calcium 10.3% Iron 25.3%
*Based on a 2000 Calorie diet
Heat to boiling.
Taste and season lightly with salt and pepper if necessary.
Combine water and cornstarch and add to the boiling mixture gradually, stirring constantly.
Reduce heat and let soup cool down to simmering.
Drizzle egg over surface of soup in as fine a stream as possible (the egg should shape itself into fine threads and what almost looks like tiny flowers as it hits the hot liquid).