EGG-DROP SOUP

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Egg-Drop Soup image

Whether starter or your whole meal, this egg-drop soup hits the spot.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 8

2 cans reduced sodium chicken broth (14.5 ounces each)
3 cups water
4 teaspoons soy sauce
2 teaspoons grated fresh ginger
8 ounces snow peas, cut into 1/2-inch pieces
1 1/2 cups bean sprouts
3 lightly beaten large eggs
Rice vinegar, sesame oil, and scallions (for seasoning)

Steps:

  • In a large saucepan, bring chicken broth, water, soy sauce, and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2 to 3 minutes.
  • While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil, and scallions as desired.

Nutrition Facts : Calories 114 g, Fat 5 g, Fiber 1 g, Protein 9 g

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