Egg Drop Soup
- Number of Servings: 4
Ingredients
4 c. vegetable broth2 T. fresh chives, chopped5 egg whites1 1/2 T. cornstarch1/8 t. ground ginger1/4 t. salt
Reserve 3/4 cup of broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the egg whites together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARGTASTIC.
In a small bowl, whisk the egg whites together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MARGTASTIC.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,009.4 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.1 g
- Protein: 6.3 g
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