Egg Drop Soup
Densely packed with egg nutrients, peas add folate and mushrooms add riboflavin to this recipe.
- 6 cups reduced-sodium, nonfat chicken broth
- 1 ounce dried black or shiitake mushrooms
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sherry wine
- 3/4 cup frozen petite green peas
- 2 large eggs, lightly beaten with a wire whisk
- 2 fresh cilantro, chopped
- 2 green onions, chopped
- 4 whole grain rolls
- 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.
- Nutritional information does not include whole grain rolls.
Per serving: 103 kcal cal., 3 g fat (1 g sat. fat), 1004 mg sodium, 2 g fiber, 1 g sugar, 10 g pro., 63 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet