Recipe courtesy of Eileen Yin-Fei Lo
Egg Drop Soup
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 386 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 103
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 7 mg
- Sodium
- 386 mg
Ingredients
Directions
- In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.
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