Egg drop soup is a light and easy-to-make Chinese soup that is typically served as an appetizer. It's also a great way to enjoy a healthy meal on a busy day. The classic version of the soup is made with chicken broth, eggs, and cornstarch for thickening. However, this version of the recipe does not use cornstarch and is just as tasty. It's made with chicken broth, eggs, and a few simple seasonings.
Ingredients:
- 4 cups chicken broth
- 2 eggs, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 3 green onions, chopped
Instructions:
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Slowly pour in the eggs, stirring constantly with a whisk or a fork, to create thin strands of egg.
- Reduce the heat to low and simmer for 3 minutes.
- Stir in the soy sauce, sesame oil, ginger, white pepper, and green onions.
- Simmer for 1 minute, stirring occasionally.
- Serve hot.
Nutrition Facts:
One serving of egg drop soup without cornstarch is about 87 calories. It contains 7.7 grams of carbohydrates, 5.1 grams of protein, and 4.1 grams of fat.
Serving Suggestions:
Egg drop soup is a delicious and light soup that can be enjoyed as an appetizer or a light meal. It can be served with a variety of sides, such as steamed vegetables, fried rice, or noodles. It's also great served with a side of wonton or egg rolls.
Egg drop soup without cornstarch is a healthy and flavorful soup that is easy to make. With just a few simple ingredients and minimal effort, you can enjoy a delicious bowl of soup. Enjoy!
