Egg drop soup

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Here’s a recipe for Egg Drop Soup, including ingredients, instructions, and approximate nutrition information:

Ingredients:

  • 4 cups (960ml) chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 2 tablespoons cornstarch
  • 1/4 cup (60ml) water
  • 2 large eggs, lightly beaten
  • Salt and pepper to taste
  • Chopped fresh cilantro or green onions for garnish (optional)

Instructions:

  1. In a medium saucepan, combine the chicken broth, soy sauce, sesame oil, ground ginger, minced garlic, and sliced green onions. Bring the mixture to a simmer over medium heat.
  2. In a small bowl, mix the cornstarch with water until smooth to create a slurry. Gradually whisk the slurry into the simmering broth mixture, stirring constantly to prevent lumps from forming.
  3. Continue to simmer the soup for another 3-5 minutes, or until slightly thickened.
  4. While stirring the soup in a circular motion, slowly pour the beaten eggs into the soup in a steady stream. The eggs will cook and form wispy strands as they hit the hot broth.
  5. Once all the eggs have been added, remove the soup from the heat. Season with salt and pepper to taste.
  6. Ladle the Egg Drop Soup into serving bowls. Garnish with chopped fresh cilantro or green onions, if desired.

Nutrition information (per serving, based on 4 servings):

  • Calories: Approximately 70
  • Total Fat: Approximately 4g
  • Saturated Fat: Approximately 1g
  • Cholesterol: Approximately 95mg
  • Sodium: Approximately 800mg
  • Total Carbohydrates: Approximately 4g
  • Dietary Fiber: Approximately 0g
  • Sugars: Approximately 1g
  • Protein: Approximately 5g

Enjoy this comforting and flavorful Egg Drop Soup as a starter or light meal!

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