Edamame Egg Drop Soup
1
Points® value
Total Time
17 min
Prep
5 min
Cook
12 min
Serves
2
Difficulty
Easy
Use this recipe as a wonderful base to build upon. Stir in a few tender herb leaves—basil, cilantro, parsley, or sorrel—to infuse the soup with flavor as the leaves wilt into the broth. Add a slice or two of fresh gingerroot to the simmering broth to add a hint of warm spice and a wonderful aroma. A squeeze of fresh lime or lemon juice will heighten all the flavors with a touch of bright acidity. A splash of vinegar and pinch of hot red pepper flakes or cayenne will make this a hot-and-sour egg drop soup. Leftovers should be reheated and stirred gently.
Ingredients
Shelled edamame
⅔ cup(s), frozen
Chicken broth
2 cup(s)
Cornstarch
1 Tbsp
Water
2 Tbsp, cold
Egg
1 large egg(s), lightly beaton
Less sodium soy sauce
2 tsp
Table salt
⅛ tsp, or more to taste
Chili oil
¼ tsp, hot
Scallions
1 medium, thinly sliced on diagonal