Egg drop soup

Points® value
Total Time
20 min
10 min
10 min
This broth-based soup makes an excellent appetizer, or a complete meal when served with salad and fresh bread.


Fat free chicken broth

6 cup(s), reduced sodium

Dried mushrooms

12 large, black or shitake

Low sodium soy sauce

1 tbsp(s)

Frozen baby peas

¾ cup(s)

Raw egg

2 large, lightly beaten


2 tbsp(s), freshly chopped

Sherry (dry or sweet)

1 tbsp(s), or vermouth

Uncooked scallions

2 tbsp(s), sliced into rounds


  1. Combine broth and mushrooms in a medium saucepan. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer 5 minutes.
  2. Strain chicken broth and mushrooms through a paper-towel-lined sieve (or coffee filter), reserving liquid. Rinse mushrooms under water to remove any grit and slice into thin strips (remove tough stems if necessary).
  3. Return strained liquid and sliced mushrooms to saucepan and set pan over high heat. Add soy sauce and sherry and bring mixture to a boil. Stir in peas. Gradually add eggs in a thin, slow stream, and stir gently with a wooden spoon for 30 seconds. Remove from heat and stir in cilantro and scallions.
  4. Ladle soup into bowls and serve hot. Yields 1 1/2 cups per serving.