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Tuesday, April 7, 2015

EGG DROP SOUP



INGREDIENTS:

4 cups good-quality chicken stock
2 Tbsp. cornstarch
1 tsp. ground ginger
1/4 tsp. garlic powder
2 large eggs
2 egg whites
1/2 tsp. sesame oil
3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
salt, to taste 
black pepper

DIRECTIONS:

Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)

Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions until combined. Season with salt and pepper to taste.

Serve immediately, topped with additional green onions for garnish.
   
Calories 70                               Sodium 0 mg
Total Fat 4 g                               Potassium 0 mg
Saturated 0 g                               Total Carbs 0 g
Polyunsaturated 0 g                       Dietary Fiber 0 g
Monounsaturated 0 g               Sugars 0 g
Trans 0 g Protein 7 g
Cholesterol 0 mg  
Vitamin A 0%                               Calcium 0%
Vitamin C 0%                               Iron 0%


*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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