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Egg Drop: Egg Drop Soup

Source of Recipe

Cooking Light


List of 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


Recipe

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. Yield: 2 servings. NOTES : Ladle into individual soup bowls, and top with green onions.