Asian

Leigh's Egg Drop Soup is for Soup.

Leigh's Egg Drop Soup takes 15 minutes to prepare.

Leigh's Egg Drop Soup takes 15 minutes to cook.

Leigh's Egg Drop Soup makes 4 servings.

The ingredients for Leigh's Egg Drop Soup are:

4 cups Low-sodium chicken broth (I like Pacific Natural Foods brand, organic)
1 & 1/2 cups water
1 cup shredded chicken, white meat (I use a rottiserie chicken for convenience)
4 large eggs, scrambled
1/2 cup scallions, chopped (about 1 small bunch)
1/2 cup carrots, shredded or julliened
1/2 cup shitake mushrooms, thinly sliced
1 cup napa cabbage, shredded
1 tbsp. low sodium soy sauce
2 garlic cloves, crushed
1 tsp. ginger, ground
2 tsp. sirachi chili sauce (op., more or less to taste)
Salt, to taste

Here is how you make Leigh's Egg Drop Soup:

Combine chicken broth, water, soy sauce, ginger, siracha sauce, and crushed garlic and bring to a boil. Add scallions, mushrooms, carrot, & cabbage and reduce to medium heat/ low simmer; cook for about 10 minutes. Bring the soup back to a boil, scramble the eggs, then pour the eggs into the soup slowly while stirring for about 1 minute, then remove from heat. Serving Size: Makes about 4-6 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user ORCHIDBLOSSOM.

The nutritional information for Leigh's Egg Drop Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 162.8

• Total Fat: 6.6 g
• Cholesterol: 211.2 mg
• Sodium: 369.6 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 0.9 g
• Protein: 19.0 g

Leigh's Egg Drop Soup is Asian cuisine.

The dietary needs meet for Leigh's Egg Drop Soup is Low Carb