Egg Drop Soup II
1. Ingredients
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- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon cornstarch
- 1 egg, lightly beaten
- 2 tablespoons chopped green onion
Nutrition Info
Per Serving
- Calories: 53 kcal
- Carbohydrates: 3 g
- Dietary Fiber: 0 g
- Fat: 3 g
- Protein: 3 g
- Sugars: 0 g
2. Cooking Directions
- In a medium stock pot, slowly heat chicken broth and cornstarch. Stir constantly until thickened.
- Pour beaten egg into soup and stir once around stock pot very gently, in order to break up egg.
- Remove soup from heat immediately, divide into four portions and garnish with green onions.
Yield: 4 servings
3. Still Hungry?
This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.
