Egg Drop Soup
Ingredients
- 3 cups Low sodium chicken broth
- 1 Tbsp Corn starch
- 3 eggs lightly beaten
- 1 cup frozen peas (optional)
- 2 green onions sliced
- 2 Tbsp low sodium soy sauce
- 1/2 tsp Black pepper
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup shredded carrots (optional)
Instructions
- In a pot over high heat, add chicken broth and 1 cup of water and allow to come to a boil. Then adjust heat to medium-high so broth simmers. In a small bowl, whisk together corn starch and 1/4 cup of cold water until completely dissolved. Whisk corn starch mixture into hot broth and allow broth to simmer for about 2 minutes. Broth should be slightly thicker than before.
- In a liquid measuring cup, whisk together eggs until yolks and whites are completely broken up. While whisking broth, pour eggs in a slow steady stream. Eggs should form ribbons and cook immediately. Add in peas and allow to warm through for 1 minute. Add optional vegetables, if desired, and allow to cook in broth. Stir in soy sauce, veggies, and black pepper. Adjust for seasoning, if desired. Serve immediately.
