Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Bring chicken stock, ginger and soy sauce to a boil. |
2. | Stir together cornstarch and 2 tablespoons of stock mixture. |
3. | Slowly add cornstarch mixture to stock stirring constantly, until thickened. |
4. | Reduce heat to a simmer. |
5. | Slowly add lightly beaten eggs while stirring the soup in the same direction. |
6. | Take off heat. |
7. | Garnish with green onion, salt and white pepper to taste. |
8. | Serve immediately. |
There are 68 calories in 1 serving of Egg Drop Soup.
Calorie split: 38% fat, 36% carbs, 27% protein.
|
Serving Size | 1 serving |