Egg Drop Soup

10m
Prep Time
15m
Cook Time
25m
Ready In


"Another great recipe which we enjoy, this is from "Australian Eggs". An easy and quick soup to make, which will be enjoyed by young and old. I have used drained tin corn for this recipe and it did work well. Serve soup topped with shallots and drizzled with a little sesame oil and soy sauce"

Original is 4 servings

Nutritional

  • Serving Size: 1 (521.6 g)
  • Calories 486
  • Total Fat - 29.1 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 922.2 mg
  • Sodium - 1154.5 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 0.1 g
  • Sugars - 5 g
  • Protein - 41.4 g
  • Calcium - 149.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the olive oil in a large saucepan over medium heat; cook the ginger and garlic, stirring, for 1 minute or until fragrant.

Step 2

Add in the stock and bring to the boil.

Step 3

When boiling reduce the heat and simmer for 3 minutes; add the corn and soy sauce and simmer for 2-3 minutes.

Step 4

Whisk in cornflour mixture (making sure there are no lumps in mix) and simmer for 2-3 minutes or until broth is slightly thickened, then slowly drizzle beaten eggs into soup while gently stirring soup in a circular motion; once all the egg has been added, remove from heat.

Step 5

Serve soup topped with shallots and drizzled with a little sesame oil and soy.

Tips


No special items needed.

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