Egg Drop Soup
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Egg Drop Soup
Directions
- In a large saucepan cook 1/2 cup green onions and garlic in hot oil over medium heat 2 to 3 minutes or until tender. Add 5 cups of the chicken broth and, if desired, the cayenne pepper. Bring to a simmer. Reduce heat.
- Slowly pour the lightly beaten eggs into the soup in a steady stream while gently stirring to create strands (faster stirring will create thin strands, while slower stirring will create thicker strands). Heat just to boiling.
- In a small bowl whisk together the remaining 1 cup broth and the cornstarch. Add to soup. Cook and stir just until thickened. Top servings with additional green onions and, if desired, crushed red pepper.
From the Test Kitchen
Tip
You will want to stream the eggs into the soup while it is simmering but not boiling, If the soup is boiling, the egg strands become foamy.
Nutrition Facts (Egg Drop Soup)
- Per serving:
- 86 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 62 mg chol. ,
- 580 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 1 g sugar ,
- 6 g pro.