Egg Drop Soup

8 ingredients
1 steps

Ingredients

  • 1/2 cup boiling water
  • 1/4 ounce dried wood ear mushrooms
  • 1 1/2 cups low-salt chicken broth
  • 1 tablespoon dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1/8 teaspoon pepper
  • 1 egg, lightly beaten
  • 2 tablespoons chopped green onions

Directions

  1. 1
    Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving 1/2 cup mushroom liquid. Discard mushroom stems. Thinly slice mushroom caps. Combine mushroom caps, the reserved mushroom liquid, chicken broth, sherry, soy sauce, and pepper in a medium saucepan; 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.

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