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By Cooking With Shan Shan
Chinese Egg Drop Soup | 鸡蛋羹
4 steps
Prep:2minCook:5min
Updated at: Wed, 13 Mar 2024 16:58:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
7
Low
Nutrition per serving
Calories250.2 kcal (13%)
Total Fat8.7 g (12%)
Carbs26.3 g (10%)
Sugars6.9 g (8%)
Protein15.7 g (31%)
Sodium585.5 mg (29%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
3 CupChicken Stock
33% less sodium
3 PiecesScallion
White Portion
3 slicesginger
2egg
¼ tspwhite pepper
3 TbsScallion
Chopped
1 tspturmeric powder
Cornstarch Mixture
Instructions
Step 1
Beat eggs in a bowl, prepare and slice scallion (both the white portion strips and chopped green portion of scallion) and ginger, set aside.
Step 2
Mix cornstarch with water in a separate bowl till diluted and smooth.
Step 3
Pour chicken stock in a pot, add in sliced scallion and ginger, and bring to boil. Remove scallion and ginger from the broth once it starts boiling, gently stir the chicken stock to create a swirl as you pour in the cornstarch water, chicken stock then will slowly form into a thickened texture, which is what we are looking for.
Step 4
Shut off heat, finally pour in the egg batter we prepared and stir slowly to cook with remaining heat in the pot. Garnish with turmeric powder, season with white pepper and garnish with chopped scallion. Serve warm in a bowl.
View on Full Recipe on Shan's Website
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