Egg Drop Soup WW

By bweber

Ingredients

• cooking spray, 2spray(s), 0
• fresh shiitake mushroom, 2cup(s), sliced caps, 0
• ginger root, 2tsp, fresh minced, 0
• uncooked scallion(s), 4medium, chopped (white and green portions kept separate), 0
• canned low-sodium chicken broth, 2cup(s), divided, 0
• low sodium soy sauce, 4tsp (or to taste), 0
• garlic chili paste, 1tsp, 0
• cooked skinless boneless chicken breast(s), 1cup(s), chopped, diced, 0
• cornstarch, 1⁄2tsp, 0
• egg(s), 2large, beaten, 0

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Coat a medium sauce pan with cooking spray; heat over medium heat. Cook mushrooms, ginger and white parts of scallion, stirring frequently, until mushrooms are tender, about 5 minutes.

Add broth, soy sauce, chili paste and chicken; bring to a boil over high heat and cook 1 minute.

Stir together cornstarch and 1 tsp water in a small bowl; stir into soup, reduce heat to medium-low and simmer, 3 minutes.

Spoon 1/4 cup broth into bowl with beaten eggs; stir well. Slowly pour egg mixture into soup, stirring constantly; cook for 1 minute. Serve soup garnished with green parts of scallion and additional chili sauce to taste.
Serving size: 1 ¾ c