Egg drop soup with shiitakes and chicken
0
Points®
Temps total: 32 min • Préparation: 20 min • Cuisson: 12 min • Portions: 2 • Difficulté: Facile
To make this vegetarian, swap in vegetable broth and cubed tofu for the chicken broth and chicken.
Ingrédients
Cooking spray
2 spray(s)
Fresh shiitake mushroom
2 cup(s), sliced caps
Ginger root
2 tsp(s), fresh minced
Scallions
4 medium, chopped (white and green portions kept separate)
Canned low-sodium chicken broth
2 cup(s), divided
Low sodium soy sauce
4 tsp(s), (or to taste)
Garlic chili paste
1 tsp(s)
Cooked skinless, boneless chicken breast
1 cup(s), chopped, chopped, diced
Cornstarch
½ tsp(s)
Raw egg
2 large, beaten
Instructions
1
Coat a medium sauce pan with cooking spray; heat over medium heat. Cook mushrooms, ginger and white parts of scallion, stirring frequently, until mushrooms are tender, about 5 minutes.
2
Add broth, soy sauce, chili paste and chicken; bring to a boil over high heat and cook 1 minute.
3
Stir together cornstarch and 1 tsp water in a small bowl; stir into soup, reduce heat to medium-low and simmer, 3 minutes.
4
Spoon 1/4 cup broth into bowl with beaten eggs; stir well. Slowly pour egg mixture into soup, stirring constantly; cook for 1 minute. Serve soup garnished with green parts of scallion and additional chili paste to taste.
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