Egg Drop Soup

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: 6 cups
  • Start to Finish: 25 mins

Egg Drop Soup

Directions

  1. 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.
  2. 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.
  3. 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 and fried wonton strips.

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.

Fried Wonton Strips

To make fried wonton strips, cut 3 refrigerated wonton wraps into strips. Heat about 1/4 cup peanut or vegetable oil over medium heat until hot. Cook strips in hot oil in batches, turning as necessary for about 1 minute or until golden brown. Remove from the oil with tongs; drain on paper towels.

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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.
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