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

카테고리: Soup

요리: Asian

재료

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

영양정보

치료 목적이 아닌 가이드라인입니다. Open Food Facts 식품 데이터베이스에서 일치시켜匹配된 값입니다. 100 g당

250kcal칼로리
10.0g단백질
0.0g지방
60.0g탄수화물
20.0g당류
0.0g섬유질
20.25g나트륨

설명

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.