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Ingredients
1 servings
Egg drop soup
1Serves
⅓ cupfrozen peas
carrots corn, mixed together
2 cupschicken broth
low sodium
2eggs
large, whisked
½ tspkosher salt
adjust with less if using table salt
½ tspchicken bouillon
½ tspsugar
⅛ tspground white pepper
⅛ tspturmeric powder
for color
sesame oil
to taste
green onions
for garnish
2 tospcornstarch
3 Tbspwater
Instructions
Step 1
1. In a small pot, add chicken broth, salt, chicken bouillon, sugar, white pepper, turmeric powder and bring to a boil.
Step 2
2. Combine cornstarch and water well to ensure that there aren't any clumps.
Step 3
3. Once broth is boiling, pour in slurry while stirring broth. It will thicken up instantly.
Step 4
4. Add frozen veggies and a splash of sesame oil. Boil for 2-3 minutes.
Step 5
5. Reduce heat to medium-low make sure broth is no longer boiling). Do not stir. Pour in half of the eggs in a very. slow and small stream. Carefally stiP4-2 times then pour in the other half and stir
Step 6
1-2 times to create egg ribbons. Leave it alone.
Step 7
6. Turn the heat to high. Bring to a boil and immediately turn off the heat.
Step 8
7. Garnish with sliced green onions and
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