Egg Drop Soup recipe - ingredients, nutrition and when to eat it
Egg drop soup is a warm broth with gently beaten eggs stirred in. The mild aroma of green onion and mushrooms makes it a comforting choice for lunch or a light…
Egg drop soup is a warm broth with gently beaten eggs stirred in. The mild aroma of green onion and mushrooms makes it a comforting choice for lunch or a light dinner.
Chinese · 15 minutes to cook
Nutrition (per 467.2g serving): 167.5 kcal · protein 14.6g · carbohydrate 3.9g · fat 10.4g · sodium 540.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pour in the beaten eggs in a thin stream rather than all at once to create soft, silky strands.
Tips: The broth can turn cloudy and the eggs can become firm if boiled too long after adding them.
Tips: Slice the mushrooms thinly so their flavor infuses the broth quickly.
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Ingredients (1 serving)
- Egg — 2 pc
- Water — 1.5 cup
- Mushrooms — 0.5 handful
- Green onion — 0.5 handful
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp