Green Onion Egg Drop Soup

Egg drop soup is often garnished with just a few sliced green onions, but this version uses a generous amount for a rich flavor. Whisked eggs are stirred into simmering broth to thicken the soup and create delicate ribbons.

Yield:

4 cups (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 44
Caloriesfromfat 27 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 4.4 g
Carbohydrate 3.2 g
Fiber 0.8 g
Cholesterol 53 mg
Iron 0.4 mg
Sodium 455 mg
Calcium 19 mg

Ingredients

3 cups fat-free, less-sodium chicken broth
1 cup water
1/2 cup thinly sliced green onions
1/3 cup thinly sliced shiitake mushroom caps
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon grated peeled fresh ginger
2 large egg whites
1 large egg
Dash of freshly ground black pepper

Preparation

Combine first 6 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 3 minutes.

Combine egg whites and egg, stirring with a whisk. Pour egg mixture into simmering broth mixture; stir once. Cook 1 minute. Remove from heat; stir in pepper. Serve immediately.

Note:

Maureen Callahan,

April 2007