Egg Drop Soup
1 hour
5 Servings
Egg drop soup is common among Chinese community. The preparation is simple yet delicious and nutritious.
Nutrition Value in 1 Serving
Calories
63.6 kcal
Carbohydrate
5.2 g
Protein
3.7 g
Fat
3.1 g
Sodium
161.5 mg
Ingredients:
| 1 no | Chicken carcass |
| 1.5 litre | Water |
| 1 tbsp | Corn flour, mixed with 2 tbsp of water |
| 2 no | Eggs, beaten |
| 1/2 cup | Frozen mixed vegetables |
| 1/4 tbsp | Sesame oil |
| 2 stalks | Spring onion, chopped |
Ingredient A: seasoning
| 1/8 tsp | Black pepper powder |
| 1/3 tsp | AJI-NO-MOTO® |
| 1 tsp | TUMIX® Chicken Stock |
- Boil the chicken carcass and seasoning (A) in the water, and simmer for 45 minutes.
- Remove the chicken carcass.
- Pour the corn flour mixture into chicken stock and stir well.
- Slowly pour in the beaten egg and stir gently.
- Add in the mix vegetables and sesame oil, boil for 1 minute.
- Serve hot with spring onion.
Tips: With the application of AJI-NO-MOTO®, it is able to reduce about 22% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
TUMIX® Chicken Stock Recipes
