Egg Drop Soup

 

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Egg Drop Soup

This Asian inspired soup is perfect for a light meal or appetizer.   
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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.