Egg drop soup with shiitakes and chicken
Fresh shiitake mushroom
2 cup(s), sliced caps
2 tsp, fresh minced
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
Cooked skinless boneless chicken breast(s)
1 cup(s), chopped, diced
2 large egg(s), beaten
- 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.
- Add broth, soy sauce, chili paste and chicken; bring to a boil over high heat and cook 1 minute.
- Stir together cornstarch and 1 tsp water in a small bowl; stir into soup, reduce heat to medium-low and simmer, 3 minutes.
- 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.
- Serving size: 1 ¾ c