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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 104.5
  • Total Fat: 8.1 g
  • Cholesterol: 97.5 mg
  • Sodium: 477.4 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Egg drop soup calories by ingredient
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Egg drop soup

Submitted by: KLWOZNIAK

Introduction

Adapted from Cooking Light, Sept 1995 Adapted from Cooking Light, Sept 1995
Number of Servings: 2

Ingredients

    1 cup chopped mushrooms (we used portabello)
    2 tsp canola oil
    2 cups low-salt beef broth or vegetable broth
    1 tablespoon low-sodium soy sauce
    1/8 teaspoon pepper
    1 egg, lightly beaten
    2 tablespoons chopped green onions

Directions

Heat canola oil in a non-stick saucepan. Saute mushrooms for about 5 minutes on medium heat. Add beef broth, soy sauce, and pepper; bring to a boil. Slowly drizzle egg into soup, stirring constantly with a fork. Reduce heat to low, and cook an additional 1 minute, stirring constantly. Ladle into individual soup bowls, and top with green onions.


Serving Size: Serves 2 - 2 cups per serving

Number of Servings: 2

Recipe submitted by SparkPeople user KLWOZNIAK.






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