Egg Drop Soup

50 minutes Prep: 15 minutes Cook: 35 minutes

254 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

2	each	mushrooms, black trumpet	dried
1/4	pound	pork	lean
1	tablespoon	cornstarch
1	tablespoon	sherry
1	each	egg white
6	each	sesame oil	dark
1/4	cup	bamboo shoots
1	each	scallions, spring or green onions	stalk
1/2	cup	stock
2	teaspoons	cornstarch
6	cups	stock
1	tablespoon	soy sauce
1	teaspoon	salt
2	large	eggs
1	dash	black pepper

Directions

Soak dried mushrooms.

Shred pork. Combine cornstarch, sherry egg white; add to pork and toss to coat.

Sprinkle with sesame oil.

Shred bamboo shoots and soaked mushrooms.

Mince scallion stalk. Blend cold stock and remaining cornstarch.

Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt.

Bring to a boil.

Reduce heat and simmer, covered 2 to 3 minutes.

Add cornstarch mixture and cook, stirring, until soup begins to thicken.

Add pork and cook 1 minute more.

Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.

Sprinkle with minced scallions and pepper.

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Nutrition Facts

Serving Size 467g

Amount per Serving

Calories 254 35% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 142mg	47%
Sodium 1434mg	60%
Total Carbohydrate 18.0g	6%
Dietary Fiber 0.0g	1%
Sugars 7.0g
Protein 22.0g	44%

Vitamin A	3%		Vitamin C	3%
Calcium	4%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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