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Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 15 mins Servings: 4 egg-drop-soup-msledf1203xc10s.jpg
Ingredients Ingredient Checklist 2 cans reduced sodium chicken broth (14.5 ounces each) 3 cups water 4 teaspoons soy sauce 2 teaspoons grated fresh ginger 8 ounces snow peas, cut into 1/2-inch pieces 1 1/2 cups bean sprouts 3 lightly beaten large eggs Rice vinegar, sesame oil, and scallions (for seasoning)
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 15 mins Servings: 4 egg-drop-soup-msledf1203xc10s.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 15 mins Servings: 4
Recipe Summary
prep: 5 mins total: 15 mins
Servings: 4
prep: 5 mins
total: 15 mins
prep:
5 mins
total:
15 mins
Servings: 4
4
egg-drop-soup-msledf1203xc10s.jpg
egg-drop-soup-msledf1203xc10s.jpg
Ingredients
Ingredients
- 2 cans reduced sodium chicken broth (14.5 ounces each) 3 cups water 4 teaspoons soy sauce 2 teaspoons grated fresh ginger 8 ounces snow peas, cut into 1/2-inch pieces 1 1/2 cups bean sprouts 3 lightly beaten large eggs Rice vinegar, sesame oil, and scallions (for seasoning)
Directions
In a large saucepan, bring chicken broth, water, soy sauce, and ginger to a boil. Add snow peas and bean sprouts. Simmer over medium heat until vegetables are tender, 2 to 3 minutes.
While stirring slowly in one direction, pour beaten eggs in a steady stream into soup (eggs will feather). Remove from heat. Season with rice vinegar, sesame oil, and scallions as desired.
Reviews
Add Rating & Review
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All Reviews for Egg-Drop Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Egg-Drop Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
