Egg Drop Soup

Submitted by Charlotte J

• Ready In: 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 (14 1/2 ounce) cans fat-free low-sodium chicken broth
• 1 green onions with top, chopped
• 5 ounces packages frozen peas
• 2 eggs, lightly beaten
• 1 teaspoon sesame oil
• fresh coriander, minced (optional)

directions

1. Combine chicken broth, green onion& top and peas in medium saucepan.
2. Bring to a full boil over high heat.
3. Remove from heat.
4. Add egg and sesame oil; stir once.
5. Ladle into bowls; garnish with coriander, as desired.

Reviews

[susan n.y.]

Quick and so easy to make. I had it for lunch with some Italian bread. This is a keeper,thanks.

 

[Stormhawk]

It was okay, but the sesame oil was overpowering, and otherwise the soup was fairly bland.

 

[JR888]

Very good! I added 1 1/2 Tbsp cornstarch to the cold chicken stock, and added some slivered celery at the end (I was out of peas, and didn't have fresh coriander). I used celery leaves to give it some more color as well. Do make sure you remove it from heat before adding the egg and try stirring with a chopstick in a figure eight (gently!). I will definitely make it again!

 

[diner524]

Great egg drop soup!!! I loved the added flavor from the sesame oil which really distinguished it from other egg drop soups. I made 1/4 of the recipe for my lunch today with fried rice. I left out the peas, just not what is normally in the soup and I am not a huge fan of them. Thanks for sharing the recipe! Made for ZWT6.

 

[Starrynews]

Easy, tasty and quick to whip up. The addition of the peas and coriander add a nice color to the soup. The sesame oil is a wonderful touch of flavor. Thanks for sharing!