Rating:
FatSecret Members Average Rating
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A delicious comforting soup to remind you of "fast food".
Ingredients
Directions
- Bring chicken stock, ginger and soy sauce to a boil.
- Stir together cornstarch and 2 tablespoons of stock mixture.
- Slowly add cornstarch mixture to stock stirring constantly, until thickened.
- Reduce heat to a simmer.
- Slowly add lightly beaten eggs while stirring the soup in the same direction.
- Take off heat.
- Garnish with green onion, salt and white pepper to taste.
- Serve immediately.
227 members have added this recipe to their cookbook.
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Reviews
This was really good and very easy to make. My calorie count ended up a little higher that what is shown, but it was still awesome.
01 Feb 11 by member: kda0005
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Super easy to make and great with Baked Crab Rangoon's for lunch! Just be careful to follow recipe for the right taste, (don't use too much white pepper!)
13 Oct 09 by member: Eemee
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i loved this base soup recipe! perfect for induction level of atkins.
12 Aug 07 by member: Ikon
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If you sub egg beaters will it turn out similar?
03 Jul 07 by member: anstorm
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can't wait to try this!
03 Jul 07 by member: memauss
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But? What is it supposed to look like? what happens to the egg? I've got visions of floating scrambled egg lolol
03 Jul 07 by member: Shantaine
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Nutritional Summary:
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There are 68 calories in 1 serving of Egg Drop Soup.
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Calorie Breakdown: 38% fat, 36% carbs, 27% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
286 kj
68 kcal
Protein
4.5g
Carbohydrates
6.01g
Sugar
0.45g
Fat
2.81g
Saturated Fat
0.854g
Polyunsaturated Fat
0.449g
Monounsaturated Fat
1.08g
Cholesterol
106mg
Fibre
0.3g
Sodium
1018mg
Potassium
88mg
Calorie Breakdown:
Carbohydrate (35%)
Fat (38%)
Protein (27%)
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*Based on an RDI of 2000 calories
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