- 2
- 10 mins
- 20 mins
0/5
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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
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