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Egg Drop Soup

QUICK FACTS

  PREPARATION TIME
5 min (for 2 serves)

 
  COOKING TIME
10 min (for 2 serves)
  SOUP
Egg
 

SUMMARY

 

An authentic Chinese recipe, Egg is literally dropped onto boiling stock with chunks of mushrooms and peas. Also with a few drops of sesame oil for aroma and flavor. A quick and very easy low-fat, low-calorie recipe for beginners!

INGREDIENTS

2.00 cup (510 g)
  Chicken Stock
1.00 egg (44 g)
  Egg
50 g
  Button Mushroom, cubed
50 g
  Peas, boiled
0.25 tablespoon (5 g)
  Sesame Oil
3 g
  Sea Salt
2 g
  White Pepper, ground
 

METHOD

1. In a medium-sized pot, bring the 2 cups of chicken stock to a boil.

2. Add the sesame oil, mushrooms and peas, then season with salt and white pepper. Cook for 5 minutes.

3. To make shreds, drop the egg and stir rapidly in a clockwise direction for one minute. Remove from heat.

4. Ladle in soup bowls and garnish with spring onion.

5. Serve immediately. 

  NUTRITIONAL PANEL
Per Serve
Energy:
378.0 kJ  (90.3 kcal)
Protein:
5.6 g
Total Fat:
5.5 g
-Saturated:
1.3 g
-Mono-Unsaturated:
1.9 g
-Poly-Unsaturated:
1.2 g
Total Carbs:
3.9 g
-Complex Carbs:
2.5 g
-Sugar:
1.4 g
Fibre:
2.6 g
Water:
304.4 mL
Alcohol:
0.0 g
Cholesterol:
81.0 mg
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