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Gingery Egg Drop Soup with Greens

Gingery Egg Drop Soup with Greens

Gingery Egg Drop Soup with Greens

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We’ve added the powerhouse vegetable Swiss chard to this savory, chicken broth based soup. Scallions, fresh ginger and soy sauce add classic Chinese flavor. The soup is finished by adding a thin stream of beaten egg whites in the final moments of cooking, creating beautiful, wispy strands that float in the soup. Just 75 calories per serving.

Recipe Ingredients

1 quart
low-sodium chicken broth
1 Tbsp.
soy sauce
2 tsp.
grated fresh gingerroot
2 cup
thinly sliced spinach or Swiss chard
1/3 cup
frozen peas, thawed
1 Tbsp.
cornstarch, dissolved in 2 Tbsp.
1/4 cup
Bob Evans® egg whites
4
green onions, thinly sliced diagonally

Instructions

1
Bring broth, soy, and ginger to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer 5 minutes.
2
Stir in spinach and peas; cook 2 minutes. Slowly pour in cornstarch mixture, stirring constantly until thickened.
3
Pour eggs into soup and slowly swirl to create egg ribbons.
4
Serve immediately sprinkled with green onion.

Gingery Egg Drop Soup with Greens

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