Egg Drop Soup
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Ingredients
4 cup sodium-reduced chicken broth (purchased or home-made)
1 carrot, in julienne strips (1-inch/2.5 cm)
1 cup mushrooms, sliced
2 tbsp fresh ginger; finely chopped
2 tbsp sodium-reduced soy sauce
3 egg
2 green onions
1 tsp chili garlic or other hot sauce (optional)
Nutritional Facts
Amount Per Serving
82 Calories
Protein
7 g
Fat
4 g
Carbohydrates
4 g
Directions
1. 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.
2. 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.
Tip: Add diced cooked chicken (about 1 cup/ 250mL) before adding the egg for a heartier version.
Tip: No need to peel ginger; simply wash and remove dried ends before chopping.