Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Egg Drop Soup with Sugar Snap Peas and Greens
Course
Main Course
Cuisine
Asian
Keyword
Egg Drop Soup
Author
Pamela Reed
Ingredients
4 3/4
cups
low sodium chicken broth
1/4
teaspoon
ground ginger
1/4
teaspoon
salt
1 1/2
tablespoons
cornstarch
3
eggs
1/2
cup
ripped salad greens
1/2
cup
chopped sugar snap peas
Instructions
Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
Add salt and ginger to chicken broth in pot. Bring to a boil.
In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
In a bowl whisk your 3 eggs together with a fork.
Add your greens and sugar snap peas to boiling chicken broth.
With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
Add your cornstarch broth mixture now and stir until it's all mixed.
Enjoy!