Egg Drop Soup
I learned this quick and easy egg drop soup recipe when I was living in Japan. It's good for a light appetizer or a comfort food when you have a cold.
- 3 C. chicken broth
- 1 green onion with top, chopped
- 1 tsp salt
- dash of pepper
- 2 eggs, slightly beaten
- Bring broth to a boil in a medium saucepan. Add salt and pepper.
- In a small bowl, beat eggs and add onions to beaten eggs.
- Pour eggs into boiling broth slowly, stirring with fork so that egg forms into ribbons. Soup is ready when egg is cooked.
Nutrition per serving
Calories: 55 calCarbohydrates: 2 gProtein: 5 gFat: 3 gSodium: 1683 mgFiber: 1 gSugar: 1 gNet Carbs: 1 g