Easy Egg Drop Soup

25 Min.
25 Min.
6-8
Ingredients
6
cups water
6 cups water
3
tablespoons Better Than BouillonĀ® Reduced Sodium Roasted Chicken Base
3 tablespoons Better Than BouillonĀ® Reduced Sodium Roasted Chicken Base
teaspoons reduced sodium soy sauce
1½ teaspoons reduced sodium soy sauce
1
tablespoon sherry
1 tablespoon sherry
2
ounces shiitake mushrooms, stemmed, rinsed and thinly sliced
2 ounces shiitake mushrooms, stemmed, rinsed and thinly sliced
6
tablespoons, rinsed and thinly sliced green onions (divided)
6 tablespoons, rinsed and thinly sliced green onions (divided)
1
teaspoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh cilantro
1
teaspoon grated fresh ginger
1 teaspoon grated fresh ginger
teaspoon ground white pepper
⅛ teaspoon ground white pepper
2
eggs
2 eggs
Directions
  1. In a soup pot, add water and whisk in Reduced Sodium Chicken Base until dissolved.
  2. Add soy, sherry, mushrooms, 3 tablespoons green onions, cilantro, grated ginger, white pepper, stir to combine. Bring soup to a boil, stirring occasionally.
  3. Reduce heat to medium-low, simmer until mushrooms are tender, about 2-3 minutes.
  4. In a small bowl, whisk eggs with fork. Add eggs to soup in a steady stream while stirring with fork. Cook until eggs set, they should resemble shreds.
  5. Garnish with remaining green onion slices.

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