Homemade Egg Drop Soup

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 15 minutes

材料

4 cups chicken broth (or vegetable broth for vegetarian)

1 tablespoon fresh ginger

3 green onions (thinly sliced, white and green parts separated)

1 cup frozen corn

2 tablespoons corn starch (or 3 tablespoons for extra-thick)

1 teaspoon garlic powder

¼ teaspoon salt (plus more if needed)

¼ teaspoon white pepper (optional, for a slightly spicy flavor)

¼ teaspoon turmeric (optional, for color and peppery flavor)

¼ cup water

6 eggs

1 teaspoon toasted sesame oil (plus more for garnish, if desired)

手順

Heat chicken stock (4 cups), minced ginger (1 tablespoon), white and light green parts of the green onions, and frozen corn (1 cup) in a large pot over high heat until just boiling, then turn heat to low.

In a separate small cup or bowl, mix ¼ cup of water with the cornstarch (2 tablespoons), garlic powder (1 teaspoon), salt (¼ teaspoon), white pepper, if using (¼ teaspoon), and turmeric, if using (¼ teaspoon) until smooth and no lumps remain. Stir mixture into the soup and continue heating on low until thickened.

In a small bowl or glass measuring cup (preferably with a pouring spout), beat the eggs (6).

Stir the hot broth to create a slow swirl. While you are stirring and the broth is swirling, SLOWLY pour in the eggs. If using a bowl without a pour spout, place two chopsticks or the tines of a fork over the rim of the bowl as you pour to separate the egg and gently add it to the soup to create nice egg ribbons. After a few seconds, you can break the eggs up as necessary with a spoon.

Turn off the heat. Stir in most of the dark green parts of the green onions and the toasted sesame oil, reserving some to garnish each bowl. Taste and add more salt if needed. Serve.

栄養

• カロリー: 204 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 6 g
• トランス脂肪: 0.03 g
• コレステロール: 246 mg
• ナトリウム: 315 mg
• 炭水化物総量: 18 g
• 食物繊維: 2 g
• 糖質総量: 1 g
• タンパク質: 15 g