Green Egg Drop Soup
- 3 cups low-sodium chicken broth
- Water
- 1 tablespoon corn starch
- 3 large eggs
- 1 cup frozen peas
- 2 green onions, green and white parts sliced
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon freshly ground black pepper
- Optional: cooked mushrooms, shredded carrots, sliced asparagus,etc.
- In a pot over high heat, add chicken broth and 1 cup of water and allow to come to a boil. Then adjust heat to medium-high so broth simmers. In a small bowl, whisk together corn starch and 1/4 cup of cold water until completely dissolved. Whisk corn starch mixture into hot broth and allow broth to simmer for about 2 minutes. Broth should be slightly thicker than before.
- In a liquid measuring cup, whisk together eggs until yolks and whites are completely broken up. While whisking broth, pour eggs in a slow steady stream. Eggs should form ribbons and cook immediately. Add in peas and allow to warm through for 1 minute. Add optional vegetables, if desired, and allow to cook in broth. Stir in soy sauce, green onions, and black pepper. Adjust for seasoning, if desired. Serve immediately.
lowsodium, water, corn starch, eggs, frozen peas, green onions, soy sauce, freshly ground black pepper, mushrooms
Taken from food52.com/recipes/27961-green-egg-drop-soup (may not work)