Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 qt. unsalted chicken stock
- 3 eggs
- 2/3 oz. cornstarch
- 1 Tbsp sasme oil
- 1/2 Tbsp chopped ginger
- 1/2 Tbsp chopped garlic
- Kosher salt
- Black pepper
Direcciones
- In sauce pan over medium/high heat combine oil, garlic, and ginger.
- When very fragrant set 1 cup of chicken stock aside and add the rest to the pot.
- Bring to boil.
- In the meantime.......beat eggs and set aside.
- add 1 cup chicken stock to cornstarch and wisk together.
- add cornstarch mixture to boiling pot.
- add 3 turns from pepper mill and 2 pinches of salt.
- add egg mixture one drop at a time while stirring....hence egg DROP soup.
- Bring to boil and serve.
- Mix soup before serving because the eggs will float to the top.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 56 | |
| Calories from Fat 21 | 38% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 280mg | 12% |
| Potassium 160mg | 5% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.18g | 0% |
| Protein 4.4g | 7% |
