A legit Chinese-style Egg Drop Soup that's made with Kettle & Fire beef bone broth.
Total Time
5min
4.8
4 Ratings
Author: StreetSmart Kitchen
Servings:
2
Ingredients
•
1
carton
(16.9 oz)
Beef Bone Broth
or 2 cups Beef Broth
•
2
Eggland's Best Classic Eggs
•
1
Tbsp
Corn Starch
•
2
Tbsp
Cold
Water
•
1
stalk
Scallions
•
to taste
Salt
•
to taste
Sesame Oil
Cooking Instructions
1.
In a small saucepan, bring a carton of Beef Bone Broth (1 carton) to a boil.
2.
In the meanwhile, beat the Eggland's Best Classic Eggs (2) in a small bowl.
3.
Dissolve Corn Starch (1 Tbsp) in Water (2 Tbsp).
4.
Chop the Scallions (1 stalk) and set aside.
5.
Once the broth is boiling, stir in dissolved cornstarch, followed by the beaten eggs. Then immediately start stirring so that the eggs are evenly distributed in the broth; stir constantly for 30 seconds, or until the soup is thickened. Turn off the heat; taste and add a pinch of Salt (to taste).
6.
Pour in a bowl. Drizzle with Sesame Oil (to taste) and garnish with green onion.
7.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
112
FAT
4.7 g
PROTEIN
12.0 g
CARBS
5.5 g
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