Egg Drop Soup
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Nutrition Score per serving:
241 calories, 29 g carbs (48%), 5.6 g fat (21%), 3 g fiber, 18.5 g protein (31%), 1 g saturated fat
Ingredients
| 6 | cups reduced-sodium, nonfat chicken broth |
| 1 | ounce dried black or shiitake mushrooms |
| 1 | tbsp reduced-sodium soy sauce |
| 1 | tbsp sherry wine |
| 3/4 | cup frozen petite green peas |
| 2 | large eggs, lightly beaten with a wire whisk |
| 2 | tbsp fresh cilantro, chopped |
| 2 | green onions, chopped |
| 4 | whole-grain rolls |
Directions
In a medium saucepan over high heat, combine the chicken broth and dried mushrooms. Bring to a boil, reduce heat to medium, and simmer for 5 minutes. Strain the liquid through a paper-towel-lined sieve (or coffee filter), reserving the liquid.
Rinse the mushrooms under cold water to remove any grit, and slice them into thin strips (remove any tough stems if necessary). Return the strained liquid and sliced mushrooms to the saucepan and set pan over high heat. Add soy sauce and sherry. Bring the mixture to a boil. Stir in the peas. Gradually add eggs in a thin, slow stream. Stir gently with a wooden spoon for 30 seconds. Remove from heat and stir in cilantro and green onions. Serve the rolls on the side.
