Egg drop soup is a traditional appetizer in Chinese cuisine. The soup is made by drizzling finely beaten eggs into boiling chicken broth, which cooks the egg and thickens the soup. And also the soup is low in calories and fat and contains certain vitamins and minerals. It is so easy-make and delicious and is very popular in family meals.
Ingredients of Cooking Egg Drop Soup
• 2 cloves garlic, unpeeled
• 4 coin-sized slices fresh ginger, unpeeled
• 1/2 teaspoon Sichuan peppercorns, or white peppercorns
• 2 scallions
• 1 46-ounce can or 3 14-ounce cans reduced-sodium chicken broth, (about 5 1/2 cups)
• 1/3 cup plus 1 teaspoon rice wine, or dry sherry, divided
• 1 large egg
• 1 large egg white
• 1 teaspoon sesame oil
• Freshly ground white pepper, to taste
How to Cook Egg Drop Soup
★ Crush garlic cloves (do not peel) and ginger slices with the flat of a chef’s knife. Crush peppercorns with a heavy saucepan.
★ Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.
★ Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil.
★ Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.
★ Whisk egg, egg white, and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon.
★ Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.
Per serving: 96 calories;
3 g fat ( 1 g sat, 1 g mono );
60 mg cholesterol;
3 g carbohydrates;
8 g protein;
0 g fiber;
233 mg sodium;
36 mg potassium.