Egg Drop Soup
Ingredients
The soup base
-
14
oz
chicken broth, store-bought
-
1
cup
water
-
½
tomato
diced
-
3
dashes
white pepper
-
½
teaspoon
salt
The thickener
-
2
tablespoons
cornstarch
-
3
tablespoons
water
The eggs
-
2
large
eggs, lightly beaten
Instructions
- Mix cornstarch with water in a small bowl and set aside.
- Bring chicken broth and water to a boil in a pot.
- Add diced tomato, white pepper, and salt to the boiling broth.
- Thicken the soup with the cornstarch mixture, stirring with a ladle.
- Turn off the heat and swirl the beaten eggs into the soup, stirring gently.
- Cover the pot for 2 minutes to allow the eggs to cook.
- Serve the soup immediately in individual bowls.
Nutrition Facts (estimated)
Servings
4
Calories
52
Total fat
2g
Total carbohydrates
4g
Total protein
3g
Sodium
600mg
Cholesterol
81mg
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