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.
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
How to Make It
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.