Gingery Egg Drop Soup
Active Time: 5 minutes | Total Time: 5 minutes | Serves 2 | Gluten Free
- 2 cups chicken or vegetable broth
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons less sodium soy sauce
- 1 scallion, thinly sliced
- 1 large egg, beaten
In a small saucepan, heat the broth over medium heat. Finely grate the ginger. Add the ginger and soy sauce to the broth.
Thinly slice the scallions.
In a small bowl, beat the egg with a fork. Once the broth is hot but not boiling, slowly drizzle the egg into the soup while gently whisking the soup with your other hand. Continue to whisk until the egg is cooked, about 30 seconds. Divide between two mugs and add the scallions.
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