Stay in tonight and try this version of the Chinese classic
How To Make Egg Drop Soup with Mushrooms and Scallions
A hearty bowl of Egg Drop Soup with Mushrooms and Scallions will warm you up on a cold, winter day. This classic Asian dish is made up of savory chicken broth and juicy chicken shreds. The mushrooms add soft and yummy texture to the dish. The eggs are in beautiful ribbons floating in the broth and this gorgeous bowl of soup can be easily made in a flash!
Ingredients
- 5 cups chicken stock
- 2 cups chicken breasts, cooked and shredded
- 4 scallions, finely chopped
- 6 mushrooms, small and finely sliced
- 2 eggs
- salt and pepper , to taste
- 2 tsp soy sauce
Instructions
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In a stock pot, pour in the chicken stock and bring to a boil.
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Add the shredded chicken to the soup and stir.
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Add mushrooms and scallions, and cook for 2 to 3 minutes.
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In a bowl, slightly beat the eggs and season with salt and pepper.
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Slowly pour beaten eggs into soup, stirring constantly so that the eggs remain in shreds.
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Cook for 1 to 2 minutes until egg is set.
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Mix in the soy sauce and ladle in bowls. Garnish with more scallions and have a warm sip of Egg Drop Soup!
Nutrition
- Sugar: 6g
- :
- Calcium: 33mg
- Calories: 210kcal
- Carbohydrates: 13g
- Cholesterol: 111mg
- Fat: 10g
- Fiber: 1g
- Iron: 2mg
- Potassium: 525mg
- Protein: 17g
- Saturated Fat: 3g
- Sodium: 650mg
- Vitamin A: 276IU
- Vitamin C: 4mg
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