Edamame egg drop soup

Name: Edamame egg drop soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 0.667 cup(s) Edamame (shelled) frozen; 2 cup(s) Canned chicken broth; 1 Tbsp Cornstarch; 2 Tbsp Water cold; 1 large egg(s) Egg(s) lightly beaton; 2 tsp Low sodium soy sauce; 0.125 tsp Table salt or more to taste; 0.25 tsp Chili oil hot; 1 medium Uncooked scallion(s) thinly sliced on diagonal

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 2

Cost: $7.23 /serving

dairy free nut free beans

Ingredients

Remove All · Remove Spices · Remove Staples

0.667 cup(s) Edamame (shelled) frozen2 cup(s) Canned chicken broth1 Tbsp Cornstarch2 Tbsp Water cold1 large egg(s) Egg(s) lightly beaton2 tsp Low sodium soy sauce0.125 tsp Table salt or more to taste0.25 tsp Chili oil hot1 medium Uncooked scallion(s) thinly sliced on diagonal

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Instructions

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Step 1

Cook edamame according to package directions. Drain and set aside.

Step 2

Meanwhile, bring broth to boil in medium saucepan. Whisk together cornstarch and cold water in small cup until smooth. Reduce heat to simmer and whisk cornstarch mixture into broth. Cook until soup thickens slightly, about 1 minute. Slowly drizzle egg into soup while stirring quickly in circular motion. Cook 1 minute and remove from heat. Stir in soy sauce, salt, and chili oil.

Step 3

Divide edamame evenly between 2 serving bowls. Ladle soup evenly over edamame and sprinkle with scallion.

Step 4

Per serving (1¼ cups soup and ⅓ cup edamame)