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Egg Drop Soup
This Asian inspired soup is perfect for a light meal or appetizer.
Servings 4
Calories 82kcal
Ingredients
- 4 cups Sodium-Reduced Chicken Broth
- 1 Carrot, in Julienne Strips
- 1 cup Sliced Mushrooms
- 2 tbsp Finely Chopped Fresh Ginger
- 2 tbsp Sodium-Reduced Soy Sauce
- 3 Large Eggs, Beaten
- 2 Green Onions, Chopped
- 1 tsp Chili Garlic or Other Hot Sauce (optional)
Instructions
In medium saucepan, combine broth, carrot, mushrooms, ginger and soy sauce. Bring to a boil; reduce heat and simmer, covered, for 5 to 10 minutes or until carrot is tender. Increase heat to medium and slowly pour in eggs while stirring soup. Remove from heat. Stir in green onions and chili garlic sauce, if using.
Notes
Tip: Add diced cooked chicken (about 1 cup/250 mL) before adding the egg for a heartier version.
Tip: No need to peel ginger; simply wash and remove dried ends before chopping.
Nutrients per serving (1/4 recipe): 82 calories, 4 g total fat, 560 mg sodium, 4 g carbohydrates, 1 g fibre, 7 g protein. Good source of vitamin A, folate and vitamin B12.
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