Extra Eggie Egg Drop Soup

Name: Extra Eggie Egg Drop Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 18
Ingredients: 16 c. Water; 1/2 c. Corn Starch; 12 tsp. Better than Bullion Chicken Base Reduced Sodium (or 12 tsp. bullion or 12 bullion cubes); 2 c. Corn frozen fresh or canned; 4 Tbsp. Soy Sauce Less Sodium (Great Value brand is what I use); 10 Egg Whites slightly beaten; 4-5 Green Onions chopped

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 18

Ingredients

16 c. Water1/2 c. Corn Starch12 tsp. Better than Bullion Chicken Base, Reduced Sodium (or 12 tsp. bullion or 12 bullion cubes)2 c. Corn, frozen, fresh or canned4 Tbsp. Soy Sauce, Less Sodium (Great Value brand is what I use)10 Egg Whites, slightly beaten 4-5 Green Onions, chopped

Directions

Add 15 cups of water to a large stock pot. Bring to a boil. In the mean time, mix one cup of water with corn starch and chicken base until smooth (I use my Magic Bullet). Slowly stir about half a cup of the boiling water into the mixture to temper. Slowly add the mixture to the boiling water, stir. Once boil has resumed, add frozen corn. Bring back to medium to low boil for approximately 15 minutes (until desired thickness), stirring often. Add egg whites and allow to stand for about one minute. Stir slowly to break up the egg. Add soy sauce and green onion right before serving.

Serving Size:�Makes about 18 one cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user DHARMONSCHICK.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving