Egg Drop Soup Fast Food Version Recipe

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Egg Drop Soup Fast Food Version
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Ingredients
12
Count
Nutrition
779
Calories
Total time
10
Minutes
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Ingredients:

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp corn starch (dissolved in 4 tbsp cold water)
  • 1/3 cup peas
  • 1/4 tsp grated ginger
  • 1/4 tsp salt
  • 1/2 tsp white pepper
  • 1/4 tsp ground tumeric (for that authentic bright yellow color)
  • 1/2 cup tofu ( silken , cubed larger than carrots)
  • 3 eggs

Directions:

  1. Bring chicken broth to a boil and stir in dissolved corn starch mixture.
  2. Once thickened from corn starch, stir in soy sauce, sesame oil, ginger, salt, white pepper, and turmeric
  3. In different pot have carrots and peas boiling in water (cooking in separate pots so the egg won’t stick to veggies and tofu)
  4. Beat 3 Eggs lightly, but not to the point they are bubbly, just yellow with some few darker yellow splotches
  5. Over broth, suspend a fork 10 inches above center of pot, place a cracker or cereal box near the pot of broth, then place a heavy book on top of the box, and place the fork handle with the angle side down inside the pages of the book so it hangs right over the pot with at least 6 inches for the egg to fall into the broth.
  6. Add tofu cubes to other pot for quick heating in water with veggies for 5 mins.
  7. Remove broth pot from heat completely
  8. Immediately start to slowly pour the beat eggs onto the backside of the fork so it runs town the back the fork, use a cup with a pouring spout for better and slower pouring precision. As the egg streams contact the broth, they will gently cook through the residual heat, and form soft, beautiful, UNIFORM ribbons. Stir entire pot with other hand as you pour, stir slow enough so egg streams doesn’t fall on each other and “cross streams” causing them to form clumps. Light and Velvety is the texture we want the eggs. And stir in one direction only.
  9. From the other pot, drain carrots, peas, and tofu and add them to egg drop pot.
  10. Do not apply heat any further to completed soup, or egg ribbons will go RUBBERY.
  11. Optional:Add more soy and white pepper to taste (I like a lot of both). Garnish with chopped green onions and cilantro. Add 1/3 cup browned ground pork bits from a frying pan or canned crab meat for a meatier soup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 779.5 Kcal (3264 kJ)
Calories from fat 348.34 Kcal
% Daily Value*
Total Fat 38.7g 60%
Cholesterol 300.35mg 100%
Sodium 2261.12mg 94%
Potassium 651.73mg 14%
Total Carbs 20.45g 7%
Sugars 3.09g 12%
Dietary Fiber 3.02g 12%
Protein 83.06g 166%
Vitamin C 7.2mg 12%
Vitamin A 0.1mg 5%
Iron 6mg 33%
Calcium 239.8mg 24%
Amount Per 100 g
Calories 187.99 Kcal (787 kJ)
Calories from fat 84.01 Kcal
% Daily Value*
Total Fat 9.33g 60%
Cholesterol 72.43mg 100%
Sodium 545.3mg 94%
Potassium 157.17mg 14%
Total Carbs 4.93g 7%
Sugars 0.75g 12%
Dietary Fiber 0.73g 12%
Protein 20.03g 166%
Vitamin C 1.7mg 12%
Iron 1.5mg 33%
Calcium 57.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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