Egg Drop Soup

Ingredients

• 2 cups (500 mL) no sodium added chicken broth
• ½-inch (1 cm) piece ginger, cut into rounds
• 2.5 oz (70 g) raw boneless skinless chicken breast, chopped
• 4 medium button mushrooms, thinly sliced
• 2 baby bok choy, thinly sliced
• 1 tsp cornstarch
• 1 large egg, beaten
• ½ cup brown rice, cooked
• 1 medium green onion, thinly sliced

Directions

• Heat broth in a saucepan and over medium-high heat with ginger rounds and chopped chicken.
• Simmer for 15 minutes and remove ginger with a slotted spoon.
• Add sliced mushroom and bok choy to broth and cook for 5 minutes, or until chicken is fully cooked.
• Mix cornstarch and 2 tbsp of hot broth in a small bowl until corn starch is fully dissolved.
• Slowly pour in the cornstarch mixture while stirring the soup for 2-3 minutes to slightly thicken soup. Reduce heat to a simmer.
• Pour in the egg slowly while gently stirring the soup.
• Turn off the heat and let the soup stand for 30 seconds to finish cooking the wispy egg.
• Place brown rice and green onion in a bowl and ladle in soup.