Egg drop soup
1
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
This broth-based soup makes an excellent appetizer, or a complete meal when served with salad and fresh bread.
Ingrédients
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
Cilantro
2 tbsp(s), freshly chopped
Sherry (dry or sweet)
1 tbsp(s), or vermouth
Uncooked scallions
2 tbsp(s), sliced into rounds
Instructions
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.
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