Egg Drop Soup
| Number of portions: 1 | Prep time: 5 minutes | Total time: 30 minutes |
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.
| Nutrient | Per portion |
| Calories | 288 kcal |
| Protein | 23 g |
| Carbohydrates | 33 g |
| Fat | 7 g |
| Fibre | 4 g |
| Sodium | 144 mg |