Egg drop soup is a staple in Chinese restaurant and takeout menus. Egg is good as it is high in choline and one of the natural sources of Vitamin K. Unfortunately, most egg drop soups sold in the market are high in sodium. For a healthier take on egg drop soup, try this recipe by Nina Simonds of the Food Network:
1 1/2 teaspoons canola oil
2 medium tomatoes, diced
1/2 cup minced scallions
3 tablespoons soy sauce
3/4 cup rice wine or sake
5 cups water
1 teaspoon salt
1/2 pound snow peas
2 1/2 tablespoons cornstarch mixed with 6 tablespoons water
2 large eggs, lightly beaten with 2 tablespoons water
1. Heat oil over high heat until hot. Sauté tomatoes and scallions. Add water, salt, soy sauce, and rice wine. Reduce heat and add snow peas.
2.Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming until slightly thickened.
3. Remove from the heat and slowly add the beaten eggs. Stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.
1 1/2 teaspoons canola oil
2 medium tomatoes, diced
1/2 cup minced scallions
3 tablespoons soy sauce
3/4 cup rice wine or sake
5 cups water
1 teaspoon salt
1/2 pound snow peas
2 1/2 tablespoons cornstarch mixed with 6 tablespoons water
2 large eggs, lightly beaten with 2 tablespoons water
1. Heat oil over high heat until hot. Sauté tomatoes and scallions. Add water, salt, soy sauce, and rice wine. Reduce heat and add snow peas.
2.Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming until slightly thickened.
3. Remove from the heat and slowly add the beaten eggs. Stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.
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