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Green Onion Egg Drop Soup

Green Onion Egg Drop Soup

Photo: Caleb Zorn; Styling: Nicole McLaughlin

Yield

4 cups (serving size: 1 cup)

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.

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

Nutrition 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

How to Make It

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

  2. 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.