Prep Time: 15 min!
Servings: 4-6
* 2 cans (about 30 oz) broth (chicken broth is traditionally used, but I substituted vegetable broth)
* 3 eggs
* 1/2 tbsp low sodium soy sauce (regular soy sauce is too salty for this recipe!)
* 1/2 cup chopped green onion
1. Bring broth to a boil. Meanwhile, whip the eggs.
2. Once the broth is boiling, take the pot off the heat & add the soy sauce.
3. Stir in the eggs. As you stir, the eggs will separate into stringy pieces.
4. Add the green onion & stir.
5. Serve hot.
Subscribe to:
Post Comments (Atom)
1 comment:
I like to make this with vegetable egg rolls. Not that I make the egg rolls from scratch. I'm just talking about the kind that you buy in the freezer section and heat in your oven. But egg drop soup, egg rolls, and another side dish of vegetables make for a nice, fairly light meal.
9/25/07
Post a Comment