Egg drop soup with shiitakes and chicken

4
0
0
Smartpoints value per serving
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
2
Difficulty
Easy
Fortify yourself for the day, against the chill, or to fight a cold or flu with this heady broth redolent with earthy mushroom, warm-spiced ginger, and zesty garlic. To make this vegetarian, swap in vegetable broth and cubed tofu for the chicken broth and chicken. This hearty chicken soup blends the eggs into some of the hot broth before it is added to the pot of soup. The result is that the egg is fully incorporated rather than cooked into a tangle of threads. Cornstarch thickens the broth a bit to lend body and richness to the soup. A pinch of Chinese five-spice powder or even ground red pepper would be welcome here.

Ingredients

cooking spray

2 spray(s)

fresh shiitake mushroom

2 cup(s), sliced caps

ginger root

2 tsp, fresh minced

uncooked scallion(s)

4 medium, chopped (white and green portions kept separate)

canned low-sodium chicken broth

2 cup(s), divided

low sodium soy sauce

4 tsp, (or to taste)

garlic chili paste

1 tsp

cooked skinless boneless chicken breast(s)

1 cup(s), chopped, diced

cornstarch

½ tsp

egg(s)

2 large, beaten

Instructions

  1. Coat a medium sauce pan with cooking spray; heat over medium heat. Cook mushrooms, ginger and white parts of scallion, stirring frequently, until mushrooms are tender, about 5 minutes.
  2. Add broth, soy sauce, chili paste and chicken; bring to a boil over high heat and cook 1 minute.
  3. Stir together cornstarch and 1 tsp water in a small bowl; stir into soup, reduce heat to medium-low and simmer, 3 minutes.
  4. Spoon 1/4 cup broth into bowl with beaten eggs; stir well. Slowly pour egg mixture into soup, stirring constantly; cook for 1 minute. Serve soup garnished with green parts of scallion and additional chili sauce to taste.
  5. Serving size: 1 ¾ c

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