Tuesday, October 6, 2015

Egg Drop Soup

Jenna made a batch of this last weekend for lunches this week. I don't remember where I found this recipe, but have had it in my recipe file for quite a while. She really likes it.


Egg Drop Soup
Points: 1 Weight Watchers Points plus
Servings: 8
Serving Size: 1 cup



1 tsp vegetable oil
2 inches fresh ginger, grated
1 clove garlic, minced
4 oz fresh mushrooms
1/2 bunch green onions
8 cups chicken broth
1 Tbsp corn starch
2 Tbsp soy sauce
2 large eggs
2 cups fresh baby spinach


1. Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.

2. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.

3. While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.

4. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.

5. Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on its own and the eggs will set. It will take about 1 minute.

6. Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice

Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein

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