** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Mince scallions. Blend cornstarch and remaining cold water to a paste.
3. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry and soy sauce.
4. Add cornstarch paste and cook, stirring,until soup thickens and is smooth.
5. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat.
Comments on Egg Drop Soup Recipe:
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Posted by a Visitor - December 10, 2012
this is delish! love it!!! <3
Posted by a Visitor - December 10, 2012
i love this recipe!!!
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Soy, MSG, Corn, Sulfites, Spring Onion, Natural Sweeteners, Alcohol allergies.