Egg drop soup is noted for its strands of shredded egg. To achieve this characteristic look and texture, make sure you blend the egg mixture well, and stir it slowly into the broth.
- Yield: 4 Servings
- Preparation Time: 4 Minutes
- Cooking Time: 9 Minutes
- 3½ cups fat-free, less-sodium chicken broth
- 1½ tablespoons reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 1⁄4 teaspoon freshly ground black pepper
- 1 tablespoon water
- 1 large egg
- 1 large egg white
- 2 cups chopped cooked chicken breast (about 8 ounces)
- 1⁄4 cup chopped green onions (about 2)
- 1 tablespoon dark sesame oil
- 1⁄4 cup chopped cilantro (optional)
How to Make It
- Combine broth and soy sauce in a medium saucepan. Bring to a boil over high heat. While broth mixture comes to a boil, combine cornstarch, pepper, and water in small bowl, stirring with a whisk until smooth. Gradually whisk cornstarch mixture into broth mixture. Reduce heat, and simmer, stirring frequently, 1 minute or until soup is slightly thickened.
- Combine egg and egg white, stirring with a whisk until blended. Slowly add egg mixture to soup, stirring gently. Add chicken, green onions, and sesame oil; cook 1 minute or until thoroughly heated.
- Ladle soup evenly into 4 bowls; garnish with cilantro, if desired.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.