Egg Drop Soup

If you have approximately 45 minutes to spend in the kitchen, Egg Drop Soup might be an excellent gluten free, dairy free, and lacto ovo vegetarian recipe to try. One serving contains 98 calories, 8g of protein, and 5g of fat. For $2.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a Chinese soup. 1840 people were impressed by this recipe. It is perfect for Autumn. Head to the store and pick up fresh mushrooms, fresh ginger, garlic, and a few other things to make it today. It is brought to you by Slender Kitchen. With a spoonacular score of 62%, this dish is good. If you like this recipe, you might also like recipes such as Egg Drop Soup, Egg Drop Soup, and Egg Drop Soup.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.Add the chicken stock and soy sauce. Bring to a slow, rolling boil.While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.

 

Step by step:

1. Warm the vegetable oil in a soup pot over medium heat.

2. Add the ginger, garlic, green onions and mushrooms.

3. Saute for about 5 minutes until the vegetables soft.

4. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.

5. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately.

6. Let the water continue to swirl on it’s own and the eggs will set. It will take about 1 minute.Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice.

Nutrition Information:

covered percent of daily need

 

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