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Vegetarian Egg Drop Soup

1 1/2

teaspoons

canola or corn oil

2

medium

tomatoes, cored and cut into 1/4-inch dice

1/2

cup

minced scallions, white part only

3

tablespoons

soy sauce

3/4

cup

rice wine or sake

5

cups

water

1

teaspoon

salt, or to taste

1/2

pound

snow peas, ends snapped and veiny strings removed

2 1/2

tablespoons

cornstarch mixed with 6 tablespoons water

2

large

eggs, lightly beaten with 2 tablespoons water

1

Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20

2

seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15

3

seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat

4

for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to

5

medium-low and cook for 2 minutes, skimming the surface to remove any

6

impurities. Add the snow peas and stir.

7

Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to

8

prevent lumps from forming. Once slightly thickened, remove from the heat and

9

slowly add the beaten eggs, pouring them in a thin stream around the edge of the

10

pot. Carefully stir once or twice so that the eggs form thin streamers. Taste

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (51.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

121.69

Calories From Fat (52%)

63.13

% Daily Value

Total Fat 7.17g

11%

Saturated Fat 0.6g

3%

Cholesterol 0mg

0%

Sodium 4177.94mg

174%

Potassium 579.64mg

17%

Total Carbohydrates 11.26g

4%

Fiber 2.52g

10%

Sugar 5.5g

 

Protein 5.59g

11%