Egg Drop Soup (Better than Restaurant Quality)
"After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!"
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
- 1 egg, beaten
- 1 cup chicken broth
- 1/4 teaspoon sesame oil
- 1/4 teaspoon soy sauce
- 1 teaspoon cornstarch (optional)
- 2 teaspoons water (optional)
- 1 drop yellow food coloring (optional)
- 1 teaspoon chopped fresh chives
- 1/8 teaspoon salt (optional)
- 1/2 teaspoon ground white pepper (optional)
- Carbohydrate 1.60649999941654 g
- Cholesterol 1106.12 mg
- Fat 190.310666666569 g
- Fiber 0.431666666331344 g
- Protein 234.372799999561 g
- Saturated Fat 54.4049166666471 g
- Serving Size 1 1 cup (1297g)
- Sodium 921.666666666264 mg
- Sugar 1.1748333330852 g
- Trans Fat 16.5142033333036 g
- Calories 2717 calories
Directions In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
