Friday, June 4, 2010
Egg Drop Soup
Egg Drop Soup (Simple and Delicious)
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 39 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 714 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.