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Easy Egg Drop Soup

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    15 min.
  • Serves
    Serves:
    6-8

A tasty classic, garnish with green onion slices

Recipe tags: chicken base, easy difficulty, main, stew

Ingredients

Quantity Ingredient
6 cups water
3 Tbsp Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)
1½ tsp reduced sodium soy sauce
1 Tbsp sherry
2 oz shiitake mushrooms, stemmed, rinsed and thinly sliced
6 Tbsp rinsed and thinly sliced green onions (divided)
1 tsp finely chopped fresh cilantro
1 tsp grated fresh ginger
⅛ tsp ground white pepper
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.