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 Dietary cookery > Search results
Dietary cookery

Egg drop soup

Ingredients:
6 cups reduced-sodium, nonfat chicken broth
1 ounce dried black or shiitake mushrooms
1 tablespoon reduced-sodium soy sauce
1 tablespoon sherry wine
3/4 cup frozen petite green peas
2 large eggs, lightly beaten with a wire whisk
2 tablespoons chopped fresh cilantro
2 green onions, chopped
4 whole-grain rolls

Directions:
In a medium saucepan over high heat, combine chicken broth and dried mushrooms. Bring to a boil, reduce heat to medium and simmer 5 minutes. Strain liquid through a paper-towel-lined sieve (or coffee filter), reserving liquid. Rinse mushrooms under cold water to remove any grit, and slice into thin strips (remove any tough stems if necessary). Return strained liquid and sliced mushrooms to saucepan and set pan over high heat. Add soy sauce and sherry and bring mixture to a boil. Stir in peas. Gradually add eggs in a thin, slow stream, and stir gently with a wooden spoon for 30 seconds. Remove from heat and stir in cilantro and green onions. Serve rolls on the side.
 
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