Egg Drop Soup

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 41%
  • Fat: 3.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.9g
  • Carbohydrate: 6.2g
  • Fiber: 0.6g
  • Cholesterol: 110mg
  • Iron: 1.6mg
  • Sodium: 335mg
  • Calcium: 20mg


  • 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


  1. 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.
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