Egg Drop Soup Nutrition: A Simple and Nutritious Meal
Ingredients:
– 4 cups of chicken or vegetable broth
– 2 eggs
– 1 tablespoon of cornstarch
– 2 tablespoons of water
– 1/2 teaspoon of ginger, grated
– 1/2 teaspoon of garlic, minced
– 1/4 teaspoon of sesame oil
– 2 green onions, thinly sliced
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the cornstarch and water until it forms a smooth paste. Set aside.
2. In a medium-sized saucepan, bring the chicken or vegetable broth to a boil over medium heat.
3. Reduce the heat to low and add the ginger, garlic, and sesame oil. Stir to combine and let simmer for about 5 minutes.
4. Slowly pour the cornstarch mixture into the soup while continuously stirring. This will help thicken the soup.
5. In a separate bowl, beat the eggs until well combined.
6. While stirring the soup in a circular motion, slowly pour the beaten eggs into the saucepan. The eggs will cook almost instantly upon hitting the hot broth, creating a delicate and silky texture.
7. Remove the saucepan from heat and season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with thinly sliced green onions.
Estimated cooking time: 15 minutes
Serving size: 2-4 servings, depending on desired portion sizes
Egg drop soup is a simple and nutritious meal that can be enjoyed as a light lunch or a comforting dinner. Packed with protein from the eggs and essential vitamins and minerals from the broth, this soup offers a range of health benefits. The ginger and garlic not only add a delicious flavor but also provide anti-inflammatory properties. The addition of cornstarch helps thicken the soup, creating a satisfying and filling dish.
To make this soup, you will need basic ingredients that are easily available in most kitchens. The recipe calls for chicken or vegetable broth, which can be homemade or store-bought. The cornstarch helps give the soup a thicker consistency, while the ginger, garlic, and sesame oil add a delightful aroma and taste.
The cooking process is straightforward and can be completed in just 15 minutes. The broth is first brought to a boil, then simmered with the ginger, garlic, and sesame oil to infuse the flavors. The cornstarch mixture is then added to thicken the soup, followed by the beaten eggs. The eggs are gently poured into the hot broth while stirring, creating thin ribbons of cooked egg throughout the soup. Finally, the soup is seasoned with salt and pepper and garnished with green onions for added freshness.
This recipe yields 2-4 servings, depending on the portion sizes. It can easily be doubled or halved to accommodate larger or smaller groups. Whether enjoyed as a starter or a main course, egg drop soup provides a nutritious and satisfying meal option.