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20 minute dinner recipes

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Egg Drop Soup

http://www.eatingwell.com/recipes/egg_drop_soup.html

From EatingWell:  January/February 1996

Garlic and ginger flavor the broth of this egg drop soup.

4 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Crush garlic cloves (do not peel) and ginger slices with the flat of a chef’s knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.
  2. Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.
  3. Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.

Nutrition

Per serving : 96 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 60 mg Cholesterol; 3 g Carbohydrates; 8 g Protein; 0 g Fiber; 233 mg Sodium; 36 mg Potassium

Exchanges: 1 fat