Vegetable Egg Drop Soup
Take comfort in this chicken broth-based soup.
Recipe from
More From Allyou
Nutritional Information
Amount per serving
- Calories: 189
- Fat: 6g
- Saturated fat: 1g
- Protein: 8g
- Carbohydrate: 22g
- Fiber: 3g
- Cholesterol: 161mg
- Sodium: 1mg
Ingredients
- 4 cups chicken broth, divided
- 4 1/2 tablespoons cornstarch, divided
- 1 pound thawed, frozen chopped vegetables
- 3 eggs
Preparation
- Boil 3 cups chicken broth. Thicken 1 more cup broth with 3 Tbsp. cornstarch and whisk mixture into boiling broth. Add 1 lb. thawed, frozen chopped vegetables; simmer for 4 minutes. Whisk 3 eggs and 1 1/2 Tbsp. cornstarch; drizzle into broth so egg cooks in strands. Serves 4.
Vegetable Egg Drop Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Quick/Easy
- CUISINE: Asian
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- PUBLICATION: All You
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