|Servings||Prep Time||Cook Time|
|4||5 mins||10 mins|
|1.||Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.|
|2.||Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.|
|3.||Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.|
|4.||Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons.|
|5.||Turn off the heat and garnish with a few more chopped green onions.|
|7.||Note: based on a recipe from Garrett McCord of Vanilla Garlic.|
There are 83 calories in 1 serving of Traditional Egg Drop Soup.
Calorie split: 44% fat, 24% carbs, 32% protein.
|Serving Size||1 serving|