Egg Drop & Turkey Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | 216 | 2gm | 6gm | 1,368mg | 10gm | 28gm | 108mg | |
| INGREDIENTS: | ||
| 2 14-ounce cans chicken broth or 3-1/2 cups homemade chicken broth | 2 cups sliced fresh mushrooms | 3 tablespoons rice vinegar or white vinegar |
| 2 tablespoons soy sauce or reduced-sodium soy sauce | 1 teaspoon sugar | 1 teaspoon grated fresh ginger |
| 1/4 to 1/2 teaspoon black pepper | 1 tablespoon cornstarch | 1 tablespoon cold water |
| 2 cups shredded cooked turkey or chicken | 2 cups sliced bok choy | 1 6-ounce package frozen pea pods |
| 1 beaten egg | 3 tablespoons thinly sliced green onions | |
| 1 | In a large saucepan combine broth, mushrooms, vinegar, soy sauce, sugar, ginger, and pepper. Bring to boiling. |
| 2 | Stir together cornstarch and cold water; stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in turkey, bok choy, and pea pods. |
| 3 | Pour the egg into the soup in a steady stream, stirring a few times to create shreds. Remove saucepan from heat. Stir in green onions. |