Found search engine
Submitted by nonsense
A Chinese soup with thin pieces of solidified egg.
Cal: 63 Fat: 3g Carbs: 5g Protein: 6g Fiber: 0g
Original recipe serves 10
½ 2x 3x Reset
Ingredients (serves 10)
Directions
- Combine cornstarch and water in a bowl. Place chicken broth in a large pot; bring to a boil over high heat.
- Lower heat to a simmer. Add the cornstarch mixture to the broth stirring until it thickens and is clear.
- Slowly pour beaten eggs into soup.
- The eggs will form drops as they cook. After all eggs has been added, stir the soup once, add salt to taste.
Leave a Review:
You are submitting anonymously. To submit under your username, please log in or join.