A tasty classic, garnish with green onion slices
Easy Egg Drop Soup
-
Prep:
25 min. -
Cook:
15 min. -
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
In a soup pot, add water and whisk in Reduced Sodium Chicken Base until dissolved.
Add soy, sherry, mushrooms, 3 tablespoons green onions, cilantro, grated ginger, white pepper, stir to combine. Bring soup to a boil, stirring occasionally.
Reduce heat to medium-low, simmer until mushrooms are tender, about 2-3 minutes.
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.
Garnish with remaining green onion slices.