Egg Drop and Rice Noodle Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 167.6
- Total Fat: 1.9 g
- Cholesterol: 61.7 mg
- Sodium: 581.7 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 1.5 g
- Protein: 7.9 g
View full nutritional breakdown of Egg Drop and Rice Noodle Soup calories by ingredient
Number of Servings: 6
Ingredients
-
10 cups of water
2 T of Golden Mountain Seasoning Sauce
1 T Low Sodium Soy Sauce
2 pkg Sodium Free Chicken Bouillon seasoning
.25 cups white wine
3 T cornstarch
2 large eggs
4 egg whites
3 cup Rice noodles
Tips
Also good with chives added. Break rice noodles before adding as they are usually very long and could be difficult to separate when serving.
Directions
1. In a large pot, bring 9 cups of water to a boil.
2. Add golden mountain sauce, soy sauce, white wine, and bouillon.
3. In a small bowl combine 1 cup of cold water with cornstarch.
4. In another small bowl, mix whole eggs and egg whites.
5. Once water is boiling, add cornstarch mixture and allow to boil for about 5 minutes or until liquid thickens slightly.
6. Drop eggs into boiling broth a little bit at a time to get proper consistency (do not add in one continuous pour).
7. Add rice noodles.
8. Continue boiling until rice noodles have softened.
9. Taste test and add additional soy sauce and/or golden mountain sauce as desired.
Serving Size: Makes 6 - 1.5 cup servings
2. Add golden mountain sauce, soy sauce, white wine, and bouillon.
3. In a small bowl combine 1 cup of cold water with cornstarch.
4. In another small bowl, mix whole eggs and egg whites.
5. Once water is boiling, add cornstarch mixture and allow to boil for about 5 minutes or until liquid thickens slightly.
6. Drop eggs into boiling broth a little bit at a time to get proper consistency (do not add in one continuous pour).
7. Add rice noodles.
8. Continue boiling until rice noodles have softened.
9. Taste test and add additional soy sauce and/or golden mountain sauce as desired.
Serving Size: Makes 6 - 1.5 cup servings