Egg Drop Soup with Shiitakes and Chicken

0
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
2
Difficulty
Easy
To make this vegetarian, swap in vegetable broth and cubed tofu for the chicken broth and chicken.

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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