Egg Drop Soup is the perfect way to start an Asian meal. “If you want, you can add 2 minced water chestnuts and/or a sliced green onion,” writes Mary Kelley of Minneapolis, Minnesota.
- 5 cups chicken broth
- 1/2 teaspoon sugar
- 1 egg, lightly beaten
- 1/3 cup sliced fresh spinach
- 2 green onions, sliced
- In a large saucepan, bring broth and sugar to a boil over medium heat.
- Reduce heat to low. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in spinach and onions. Yield: 4 servings.
Originally published as Egg Drop Soup in Taste of Home December/January 2006, p59
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