Asian

Simple Egg Drop Soup is for Lunch.

Simple Egg Drop Soup takes several minutes to prepare.

Simple Egg Drop Soup takes several minutes to cook.

Simple Egg Drop Soup makes 4 servings.

The ingredients for Simple Egg Drop Soup are:

2 tablespoons cornstarch
3 tablespoons water
13/4 cups (425 ml) homemade Chicken Stock (page 31) or 1 can (14-oz/400-g) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten

Here is how you make Simple Egg Drop Soup:

1 Mix the cornstarch with 3 tablespoons of water in a small bowl. Stir to blend well. Set aside.2 Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, salt, and thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.3 Swirl the beaten eggs into the soup and immediately stir three times with a pair of chop-sticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and will form into silken threads.4 Dish out into individual serving bowls and serve immediately.Serving Size: Serves 4 as part of a multicourse mealNumber of Servings: 4Recipe submitted by SparkPeople user ADAMMARINETTE.

The nutritional information for Simple Egg Drop Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 67.4

• Total Fat: 3.2 g
• Cholesterol: 124.7 mg
• Sodium: 458.6 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 0.0 g
• Protein: 4.1 g

Simple Egg Drop Soup is Asian cuisine.