Edamame egg drop soup
⅔ cup(s), frozen
Canned chicken broth
2 Tbsp, cold
1 large egg(s), lightly beaton
Low sodium soy sauce
⅛ tsp, or more to taste
¼ tsp, hot
1 medium, thinly sliced on diagonal
- Cook edamame according to package directions. Drain and set aside.
- Meanwhile, bring broth to boil in medium saucepan. Whisk together cornstarch and cold water in small cup until smooth. Reduce heat to simmer and whisk cornstarch mixture into broth. Cook until soup thickens slightly, about 1 minute. Slowly drizzle egg into soup while stirring quickly in circular motion. Cook 1 minute and remove from heat. Stir in soy sauce, salt, and chili oil.
- Divide edamame evenly between 2 serving bowls. Ladle soup evenly over edamame and sprinkle with scallion.
- Per serving (1¼ cups soup and ⅓ cup edamame)