Egg Drop Soup

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2 servings (serving size: 2 cups)


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1/2 cup boiling water
1/4 ounce dried wood ear mushrooms
1 1/2 cups low-salt chicken broth
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons chopped green onions


Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Ladle into individual soup bowls, and top with green onions.

Created date

April 2004

Nutritional Information

Calories 84
Caloriesfromfat 41 %
Fat 3.8 g
Satfat 1.1 g
Monofat 1.4 g
Polyfat 0.6 g
Protein 5.9 g
Carbohydrate 6.2 g
Fiber 0.6 g
Cholesterol 110 mg
Iron 1.6 mg
Sodium 335 mg
Calcium 20 mg