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Egg Drop Soup

 

13

Yield

6

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free
 

Ingredients

2 each mushrooms, black trumpet
dried
*
¼ pound pork
lean
1 tablespoon cornstarch
1 tablespoon sherry
1 each egg whites
*
6 each sesame oil
dark
*
¼ cup bamboo shoots
1 each scallions, spring or green onions
stalk
½ cup stock
2 teaspoons cornstarch
6 cups stock
1 tablespoon soy sauce, tamari
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 467g (16.5 oz)
Amount per Serving
Calories 25435% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 1434mg 60%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 44g
Vitamin A 3% Vitamin C 3%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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