Egg Drop Soup

By krystallondon

This quick, easy soup is full of protein.

Ingredients

• 2 cloves garlic, minced
• 6 ounces snow peas, cut in bite size pieces
• 1-2 teaspoon peeled and minced fresh ginger
• 4 cups organic low-sodium chicken broth
• 3 cups water
• 1/2 cup mushrooms, sliced
• 4 teaspoons wheat-free tamari sauce
• 3 large eggs, beaten
• Dash of sesame oil and rice wine vinegar
• 3 green onions, sliced

Details

Servings 4

Preparation

Step 1

1. In a small skillet, saute the garlic, snow peas, and ginger for about 1 to 2 minutes. Heat the chicken broth and water until it comes to a boil. Add the garlic mixture and mushrooms. Cook over medium heat for 2 to 3 minutes. Add the tamari sauce. Increase the heat to high.

2. Stirring constantly, add the beaten eggs, one at a time. The eggs will feather out into the soup. Reduce heat and season, with the sesame oil and rice wine vinegar. Top each bowl with sliced green onions.

Nutritional analysis per serving
116.93 calories, 5.35 g fat (30% of calories from fat), 11.75 g protein, 7.07 g carbohydrate, 158.63 mg cholesterol, 540.82 mg sodium