Easy Egg Drop Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

3 cups mushrooms (sliced,, 8 oz, 225g $1.88)

3 green onions (sliced, $0.36)

1 Tbsp fresh ginger (grated, $0.48)

1 Tbsp cooking oil ($0.04)

4 cups chicken broth (32 oz., $0.37*)

2 cups water (16 oz., $0.00)

1 Tbsp soy sauce ($0.05)

1 Tbsp cornstarch ($0.06)

2 large eggs ($0.82)

2 cups fresh baby spinach (optional,, 60g $0.55)

步驟

Gather all of your ingredients.

Prep

Wash and slice the mushrooms. Thinly slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger, then use a cheese grater to grate about 1 Tbsp.

Sauté

Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté the vegetables over medium heat or just until the mushrooms begin to soften.

Mix

Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot. In a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the soup pot and stir to combine.

Boil

Bring the soup up to a boil over medium-high heat. While waiting for the soup to boil, whisk two eggs in a bowl.

Pour

Once the soup is boiling, turn the heat down to low and wait until the soup stops boiling. Use a large wooden spoon to stir the pot and make the broth swirl in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup in a thin stream.** Let the eggs sit in the hot liquid, undisturbed, for 1-2 minutes to fully set.

Serve

Finally, add the fresh spinach to the pot and stir until it has wilted. Taste and adjust the salt by adding more soy sauce, if needed. Serve hot.

營養

• 卡路里: 74 kcal
• 總脂肪: 4 g
• 鈉: 787 mg
• 總碳水化合物: 4 g
• 膳食纖維: 1 g
• 蛋白質: 5 g