Monday, October 06, 2008

Egg Drop Soup

We just ran out of beef.  We have been saving up to buy another quarter or half of a cow and just haven't done it.  Since there was no chicken in the house I though I should make some egg drop soup.  I used the broth from the chicken we had yesterday.  I double and a halved the recipe.  I served rice and carrots on the side.  It was super easy to make and the kids all loved it.  I didn't have green onion so added garlic powder as a substitute.  

Prep Time: 5 minutes
Cook Time: 10 minutes
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional) 
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
  Garnish with green onion and serve.

Nutritional Breakdown - 4 servings
Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

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