Delicious Egg Drop Soup Recipe

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Egg drop soup is a healthy and delicious soup made from chicken broth and egg and you can add spices and vegetables if you prefer so. This is a healthy food and is quite easy to prepare.

Usually egg drop soup is served as an appetizer, but can be turned into a meal if served with a salad. Egg drop soup has a lot of nutritional benefits and is an excellent source of protein as well as low in calories.





Nowadays, most of the people are health conscious, and hence are more concerned about their calorie intake. Around 3500 calories is required to add a pound of body fat. One cup or eight ounce of egg drop soup provides only 94 calories, of which calories from fat accounts to 52.

As an adult can take about 2000 calories a day; one serving of egg drop soup provides only five percent of the daily caloric requirement. Moreover egg drop soup also provides 5.9 grams of fat, which is only about twelve percent of the recommended daily fat allowance.

Each gram of carbohydrates provides four calories and each serving of egg drop soup provides 4.2 grams of carbohydrates which is equivalent to 16.8 calories and is only a percent of the daily recommended carbohydrate allowance. Because of its presence of chicken stock and egg, this soup provides 5.9 grams of protein and each gram of protein provides four calories.

Hence, each serving of this soup provides 24 calories from protein. In total, egg drop soup can be called as a calorie balance soup, as it provides protein, fat and carbohydrates.



Steps To Make Egg Drop Soup Recipe



Preparation time- fifteen minutes



Cooking time- twenty minutes



Total time- thirty five minutes

Ingredients

Lightly beaten eggs- three



Chicken stock- four cups



Corn starch- one tablespoon



Grated ginger- half teaspoon



Soy sauce- one tablespoon



Chopped green onions- three



Grounded white pepper- quarter teaspoon



Sliced shitaki mushrooms- ¾ cup (optional) Sharon Stone y Sylvester Stallone desnudos







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Directions to Make Egg Drop Soup

Keep a pan over the flame and add chicken stock after reserving half cup of stock for mixing the corn starch. Then mix soy sauce, ginger, mushrooms, green onions and white pepper with the chicken stock. If you like to add any vegetables, then you can mix the pieces of vegetables as well. Boil the mixture and then keep the pan over low flame.

Combine the reserved stock solution with the corn starch and pour it to the pot, when the vegetables and mushrooms are cooked well.



Now, you have to pour the beaten eggs to the soups, but if not done properly it may results in rubbery strands in the soup. Hence, beat the eggs lightly and turn off the heat prior to adding the eggs. This will also help to make silky threads in the soup.

Pour the eggs a few inches above the pot in a slow stream through the tines of a fork, so that it makes thin strands. Start stirring the soup as soon as you start pouring the beaten eggs. Stir the content for a minute in one direction only as it helps to make threads and shreds.

Garnish the soup with few chops of green onions and serve hot. Taste the soup and you won’t mind the trouble of preparing it.







Delicious Egg Drop Soup Recipe image 1

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