Egg Drop Soup

Name: Egg Drop Soup
Cuisine: Asian
Ingredients: 2 Tbsp. peanut oil; 1 c. chopped onion; 1 1/2 tsp. minced garlic; 7 c. chicken broth; 2 Tbsp. soy sauce; 1/4 tsp. pepper; 1 c. thinly sliced carrots; 1 tsp. minced ginger root; 1 lb. lean pork, cut in strips; 1 (8 oz.) can bamboo shoots, drained; 1 (8 oz.) can sliced water chestnuts, drained; 6 oz. frozen pea pods; 1/4 tsp. sesame oil; 2 eggs, well beaten

Categoría: Soup

Cocina: Asian

Ingredientes

2 Tbsp. peanut oil
1 c. chopped onion
1 1/2 tsp. minced garlic
7 c. chicken broth
2 Tbsp. soy sauce
1/4 tsp. pepper
1 c. thinly sliced carrots
1 tsp. minced ginger root
1 lb. lean pork, cut in strips
1 (8 oz.) can bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, drained
6 oz. frozen pea pods
1/4 tsp. sesame oil
2 eggs, well beaten

Nutrición

Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g

250kcalCalorías
10.0gProteínas
0.0gGrasas
60.0gCarbohidratos
20.0gAzúcares
0.0gFibra
20.25gSal

Instrucciones

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.

2. Add all remaining ingredients except eggs; bring to a boil.

3. Reduce heat to low.

4. Stir in eggs with a fork to separate into strands.