See Also: Egg Drop Soup(recipes)
Japanese Egg Drop Soup(recipes)
Chinese Egg Drop Soup(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)
drop-out(dictionary)
drop-off(dictionary)
drop-in(dictionary)
drop-(dictionary)
drop(2)(dictionary)
drop(1)(dictionary)

Egg Drop Soup (recipes)




Yield: Makes 4 appetizer servings (about 3-1/2 cups)

The simplicity and delicious flavor of this soup is what makes it a Chinese classic.





Ingredients:



2cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth

1tablespoon reduced-sodium soy sauce

2teaspoons cornstarch

1/2cup cholesterol-free egg substitute

1/4cup thinly sliced green onions









Preparation:





1.Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.2.Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.3.Stirring constantly in one direction, slowly pour egg substitute in thin stream into soup.4.Ladle into soup bowls. Sprinkle with onions.









Nutritional Information:







Serving Size: about 3/4 cup soup







Fiber









Carbohydrate

3 g







Saturated Fat









Total Fat









Calories from Fat

7 %







Calories

45







Protein

7 g







Sodium

243 mg









Dietary Exchange:







Meat

1