Egg Drop Soup with Vegetables
Egg Drop Soup with Vegetables has a fragrant broth lightly flavored with garlic, ginger, and green onions, holds soft, wispy ribbons of egg creating the perfect delicate bite!
Servings: 4 servings
Calories: 127kcal
Ingredients
- 4 cups chicken broth
- 1 cup cremini or shiitake mushrooms sliced
- 1 tsp. ground ginger
- 3 green onions
- 1 garlic clove minced
- 1 tsp. sesame oil
- 2 tbsp. cornstarch
- 3 eggs
- ½ cup frozen peas
- salt to taste
Instructions
- Start by heating up your broth to a simmer. While it's heating up, add in the minced garlic clove, ginger, sliced mushrooms, the whites of the green onions, and sesame oil.
- Mix cornstarch with a little cold water to create a slurry. Once the soup comes to a slow boil, pour that combined slurry mixture into the boiling stock to thicken it. Allow it to cook for 1 minute and then reduce to a simmer.
- In a small bowl (a pyrex measuring cup with a small spout works well), lightly beat your eggs. Gently and slowly pour the beaten eggs into the simmering stock, watching the egg set into ribbons. Use a spoon or chopsticks to keep the broth gently moving while you pour in the eggs.
- Stir in peas and remove from heat.
- Add salt to taste and serve with the green parts of the green onions as garnish.
Nutrition
Serving: 1g | Calories: 127kcal | Carbohydrates: 13g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 923mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg