Vegetarian

Egg Drop Vegetable Soup is for Soup.

Egg Drop Vegetable Soup takes several minutes to prepare.

Egg Drop Vegetable Soup takes several minutes to cook.

Egg Drop Vegetable Soup makes 9 servings.

The ingredients for Egg Drop Vegetable Soup are:

4 Cups chicken broth (keep 3/4 cup separate)
1 Tbsp corn starch
1 Tbsp ground ginger
4 eggs
7 oz medium firm tofu (1/2 package), cut into small pieces
1/4 cup green onions, chopped
5 oz snow peas
1.5 cups canned straw mushrooms
1 cup shelled edamame
1 15 oz can baby corn

Here is how you make Egg Drop Vegetable Soup:

Set aside 3/4 cup of the chicken broth.Mix the rest of the chicken broth, green onions, and ground ginger. Bring to a boil.Gently stir up the eggs in a bow, and then stir into the boiling soup.Add 1 to 1.5 Tbsp of corn starch to the chicken broth you set aside. This will be used to add some thickening to the soup base. When the corn starch is mixed in, add to the soup.Add the remaining ingredients (tofu, straw mushrooms, baby corn, snow peas). Cook on low heat until snow peas are somewhat tender. Makes nine 1-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user SHRINKINGSIMONE.

The nutritional information for Egg Drop Vegetable Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 113.2

• Total Fat: 2.5 g
• Cholesterol: 23.6 mg
• Sodium: 365.0 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.5 g
• Protein: 7.8 g

Egg Drop Vegetable Soup is Asian cuisine.

The dietary needs meet for Egg Drop Vegetable Soup is Vegetarian