Hot & Sour Egg Drop Soup

 

Adapted from Egg Drop Soup Recipe


Ingredients
1 quart water
4 t. chicken bullion paste
6 green onions, greens thinly sliced, whites thinly sliced separately
1/2-inch knob of ginger, finely minced
4 mushrooms, thinly sliced
1/4 t. five-spice powder
1-2 T. lemon juice
1-2 T. dry white wine
1-2 T. rice vinegar
sprinkle ghost chili flakes
pepper
kosher salt
4 t. cornstarch, divided
4 whole eggs

Directions
Combine stock, spices, scallion whites, ginger, and mushrooms in a small stockpot and bring to a boil over high heat. Reduce to a bare simmer and cook for 30 minutes, and season to taste with salt.

Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.

Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size. Sprinkle with scallion greens and serve.

Nutrition Facts
Servings 2.0

Amount Per Serving
calories 267
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 372 mg	124 %
Sodium 3135 mg	131 %
Potassium 228 mg	7 %
Total Carbohydrate 20 g	7 %
Dietary Fiber 4 g	16 %
Sugars 7 g
Protein 19 g	39 %
Vitamin A	13 %
Vitamin C	16 %
Calcium	9 %
Iron	17 %