Edamame Egg Drop Soup
1
Points®
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
Instructions
1
Cook edamame according to package directions. Drain and set aside.
2
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.
3
Divide edamame evenly between 2 serving bowls. Ladle soup evenly over edamame and sprinkle with scallion.
4
Serving size: 1 1/2 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.