Easy Egg Drop Soup

Name: Easy Egg Drop Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tablespoons corn starch; ▢6 tablespoons water; ▢28 oz (400g) store-bought chicken broth; ▢2 cup water; ▢1 tomato (diced); 6 dashes white pepper; ▢1 teaspoon salt or to taste; ▢4 large eggs (lightly beaten)

4 steps

Prep:10minCook:10min

Updated at: Thu, 06 Jun 2024 20:19:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories56.3 kcal (3%)

Total Fat2.5 g (4%)

Carbs4.5 g (2%)

Sugars0.7 g (1%)

Protein3.6 g (7%)

Sodium512.7 mg (26%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 tablespoonscorn starch

6 tablespoonswater

400gchicken broth

store-bought

2 cupwater

1tomato

diced

6 dasheswhite pepper

1 teaspoonsalt

or to taste

4eggs

large, lightly beaten

Instructions

Step 1

In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

Step 2

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.

Step 3

Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

Step 4

Dish out into individual serving bowls and serve immediately.