Egg Drop Soup with Clams
Egg drop soup is a popular Chinese soup. This egg drop soup recipe calls for clams. An easy and delicious egg drop soup that you can make in 30-minutes.
Servings: 4 people
Calories: 61kcal
Ingredients
- 3 eggs beaten
- 2 cups chicken broth
- 2 cups water
- 1 pound clams rinsed and scrubbed
- 4 oz (125g) tomato, diced into small pieces
- 1 stalk scallion finely chopped
- salt to taste
- 3 dashes white pepper powder
- 1/2 teaspoon sesame oil
- 1 teaspoon Chinese rice wine
Instructions
- Bring the chicken broth and water to boil. Add the diced tomato into the soup and bring it to a quick boil. Add a thin stream of the beaten egg into the boiling broth by circling around the soup pot in a clock-wise manner until the eggs are used up.
- Wait for 1 minute or so until the eggs are cooked, then add the clams and seasonings. As soon as the clamshells are open, add the chopped scallions into the egg drop soup. Turn off the heat and serve immediately.
Notes
When you pour the eggs into the boiling soup, don't stir the soup with ladle or it will break up the eggs too much.
Nutrition
Serving: 4people | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 483mg