Serves: 6
Total Calories: 37
This soup is good for lunch with a sandwich or good before a Chinese-style dinner entrée like Beef and Snow Peas.
1. Bring chicken stock to boil in a large saucepan. Add onions.
2. Remove from heat slowly pour in egg and egg white, stirring gently as you pour. Add soy sauce and serve.
Variations
1. Add peeled, thinly sliced fresh gingerroot for extra stock flavor, but caution everyone not to eat it -- it's hot!
2. If you like, you can thicken the soup slightly with 2 teaspoons cornstarch mixed with 2 tablespoons cold water stirred into the boiling stock in step 1.
Food exchanges per 2/3-cup serving: Up to 3 servings (2 cups) FREE
This Egg Drop Soup recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
