Ingredients for Rhonda's Hearty Egg Drop Soup
- Chicken Broth
- Baby Shrimp
- Green Onion
- Frozen Peas
- Egg Whites
- Cold Water
- Cornstarch
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How to Make Rhonda's Hearty Egg Drop Soup
- In a medium saucepan, combine chicken broth, scallions, ginger, garlic, soy sauce, sesame oil, and white pepper. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and cold water until smooth.
- Slowly drizzle the cornstarch mixture into the simmering broth, stirring constantly to prevent lumps. Continue to simmer for 2-3 minutes, or until the soup slightly thickens.
- Reduce heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion. Cook for 1-2 minutes, or until the eggs are cooked through but still slightly soft and wispy.
- Remove from heat and serve immediately. Garnish with chopped cilantro and sesame seeds, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
4g
Fat
1g
Carbs
1g