Egg Drop Soup

If you have approximately 45 minutes to spend in the kitchen, Egg Drop Soup might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. One serving contains 98 calories, 8g of protein, and 5g of fat. For $2.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a Chinese soup. 1840 people were impressed by this recipe. It is perfect for Autumn. Head to the store and pick up fresh mushrooms, fresh ginger, garlic, and a few other things to make it today. It is brought to you by Slender Kitchen. With a spoonacular score of 62%, this dish is good. If you like this recipe, you might also like recipes such as Egg Drop Soup, Egg Drop Soup, and Egg Drop Soup.

Servings: 4

 

Ingredients:

2 cups fresh baby spinach

8 cups chicken broth

1 Tbsp corn starch

2 large eggs

2 inches fresh ginger, grated

4 oz fresh mushrooms, I used straw

1 clove garlic, minced

1/2 bunch green onions

1 Tbsp soy sauce

1 tsp vegetable oil

Equipment:

pot

Cooking instruction summary:

Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.Add the chicken stock and soy sauce. Bring to a slow, rolling boil.While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.

 

Step by step:


1. Warm the vegetable oil in a soup pot over medium heat.

2. Add the ginger, garlic, green onions and mushrooms.

3. Saute for about 5 minutes until the vegetables soft.

4. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.

5. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately.

6. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.


Nutrition Information:

Quickview
92k Calories
7g Protein
4g Total Fat
6g Carbs
8% Health Score
Limit These
Calories
92k
5%

Fat
4g
7%

  Saturated Fat
1g
11%

Carbohydrates
6g
2%

  Sugar
0.93g
1%

Cholesterol
93mg
31%

Sodium
2021mg
88%

Get Enough Of These
Protein
7g
14%

Vitamin K
78µg
75%

Vitamin C
38mg
47%

Vitamin A
1580IU
32%

Manganese
0.42mg
21%

Vitamin B3
3mg
19%

Vitamin B2
0.31mg
19%

Potassium
619mg
18%

Selenium
10µg
15%

Phosphorus
151mg
15%

Copper
0.27mg
14%

Folate
48µg
12%

Iron
2mg
12%

Vitamin B5
0.89mg
9%

Vitamin B6
0.15mg
8%

Vitamin B12
0.42µg
7%

Magnesium
26mg
7%

Calcium
62mg
6%

Zinc
0.93mg
6%

Vitamin E
0.63mg
4%

Vitamin B1
0.06mg
4%

Vitamin D
0.56µg
4%

Fiber
0.83g
3%

covered percent of daily need
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Related Videos:

How to Make Egg Drop Soup - Chinese Restaurant Style!

 

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Soup Recipes - How to Make Egg Drop Soup

 

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