Egg Drop Soup
- Active Time 10m
- Total Time 10m
Makes 4 servings
- 4 cups chicken stock or broth
- Salt and freshly ground white pepper, to taste
- 4 eggs, well beaten
- 1/4 cup chopped scallions, for garnish
- 2 tablespoons chopped cilantro leaves, for garnish
In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with salt and pepper.
With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions and cilantro.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
105 calories; 5g total fat; 212mg cholesterol; 233mg sodium; 1g carbohydrates; 0g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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