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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 27%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.4g
  • Carbohydrate: 3.2g
  • Fiber: 0.8g
  • Cholesterol: 53mg
  • Iron: 0.4mg
  • Sodium: 455mg
  • Calcium: 19mg

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

  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.
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