Chicken egg drop soup

Chicken-egg-drop-soup

Prepare Time: 0:15 | Cook Time: 0:20 | Difficulty: EASY

Adding eggs at the end of this classic Chinese soup creates a swirled ribbon effect.

Ingredients

Nutrition

Energy

1060kJ

Fat saturated

2.30g

Fat Total

8.60g

Carbohydrate sugars

g

Carbohydrate Total

17.50g

Dietary Fibre

0.70g

Protein

23.10g

Cholesterol

145.00mg

Sodium

1826.00mg

All nutrition values are per serve.

Method

  1. Combine stock, wine, oyster sauce, ginger, garlic, oil and 3 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Discard ginger and garlic.

  2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain.

  3. Slowly add egg to soup in a thin steady stream, stirring constantly with a fork. Once egg forms 'ribbons', remove soup from heat.

  4. Divide noodles, chicken and onion between bowls. Ladle over hot soup. Serve.


Super Food Ideas – February 2012 , Page 71

Recipe by Cathie Lonnie
Photography by Mark O'Meara

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