Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup


This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation. Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

The ingredient of Restaurant Style Egg Drop Soup

  1. 4 cups chicken broth, divided
  2. u215b teaspoon auditorium showground ginger
  3. 2 tablespoons chopped lighthearted chives
  4. u00bc teaspoon salt
  5. 1u2009u00bd tablespoons cornstarch
  6. 2 eggs
  7. 1 egg yolk

The instruction how to make Restaurant Style Egg Drop Soup

  1. Reserve 3/4 cup of chicken broth, and pour the flaming into a large saucepan. advocate the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, raise a fuss together the remaining broth and cornstarch until smooth. Set aside.
  2. In a small bowl, disconcert the eggs and egg yolk together using a fork. Drizzle egg a little at a epoch from the fork into the boiling broth mixture. Egg should cook immediately. following the eggs have been dropped, disturb in the cornstarch mixture gradually until the soup is the desired consistency.

Nutritions of Restaurant Style Egg Drop Soup

calories: 76 calories
carbohydrateContent: 4.2 g
cholesterolContent: 149.2 mg
fatContent: 4.1 g
fiberContent: 0.1 g
proteinContent: 4.9 g
saturatedFatContent: 1.2 g
sodiumContent: 1142.7 mg
sugarContent: 1.2 g


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