Chinese Egg Drop Soup
Created by dienia b on May 4, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 18m
- Recipe #42772
Ingredients
- 2 cups chicken broth
- 1/4 teaspoon chicken bouillon
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/8 teaspoon ginger paste
- 1/16 teaspoon fish sauce
- 2 scallions, cut on the bias, whites and greens separated, green part minced
- 2 teaspoons corn starch
- 4 teaspoons water
- 1 egg, well beaten
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper, to taste
How to Make
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Step 1: Combine broth, bouillon, turmeric powder, soy sauce, sesame oil, ginger, fish sauce and white scallions in a stock pot and bring to a boil.
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Step 2: Meanwhile, mix corn starch and water into a slurry.
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Step 3: When the broth is boiling, stir in the corn starch slurry.
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Step 4: Continue to stir and slowly drizzle in the beaten egg that is lightly seasoned.
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Step 5: Remove from heat, season with salt and pepper to taste.
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Step 6: Garnish with green tops of scallions.
Nutritional Facts
- Serving Size: 1 (185 g)
- Calories 115.9
- Total Fat - 8.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 226 mg
- Sodium - 748.7 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 8.4 g
- Calcium - 40.9 mg
- Iron - 1.3 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg