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RECIPE
9 INGREDIENTS7 STEPS15MIN

Egg Drop Soup

4.3
4 Ratings
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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This American-Chinese restaurant style Egg Drop Soup is light yet so delicious and soothing. It’s a snap to prepare and is the perfect complement to any Asian meal.

15MIN

Total Time
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 Tbsp
1/2 cup
Water
6 cups
Chicken Stock
or Chinese Chicken Stock
1/2 Tbsp
1 dash
Ground White Pepper
1 tsp
2
Eggs , lightly beaten
1
Tomato , diced
2 stalks
Scallions , chopped
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Nutrition Per Serving
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CALORIES
68
FAT
1.6 g
PROTEIN
8.2 g
CARBS
4.7 g

Directions

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Step 1
Mix Corn Starch (3 tablespoon) with Water (1/2 cup). Stir well to break up all of the cornstarch clumps.
Step 2
Bring the Chicken Stock (6 cup) to a boil over medium-high heat.
Step 3
Just as the chicken stock starts to boil, add Salt (2 teaspoon), Ground White Pepper (1 dash), and Soy Sauce (1 teaspoon). Stir to combine the ingredients and dissolve the salt.
Step 4
Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
Step 5
Pour in the Egg (2) into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
Step 6
Add Tomato (1) to the soup.
Step 7
Top with Scallion (2 stalk) before serving.

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Nutrition Per Serving
Calories
68
% Daily Value*
Fat
1.6 g
2%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
65.5 mg
22%
Carbohydrates
4.7 g
2%
Fiber
0.1 g
0%
Sugars
0.4 g
--
Protein
8.2 g
16%
Sodium
949.7 mg
41%
Vitamin D
0.3 µg
2%
Calcium
33.2 mg
3%
Iron
0.4 mg
2%
Potassium
53.7 mg
1%
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