Egg Drop Soup
Spicy Wonton Chips and Steamed Edamame
Ingredients
- 2 cups vegetable broth
- 1 cup water
- 1 Tbsp grated ginger
- 1½ tsp low-sodium soy sauce
- 1 head baby bok choy, thinly sliced
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced
- 1 tsp dark sesame oil
Instructions
- Bring broth, water, ginger, and soy sauce to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 15 minutes.
- Add bok choy; simmer 5 minutes.
- Stirring soup in clockwise motion, slowly drizzle eggs into broth. Stir constantly in clockwise motion 30 seconds or until eggs are cooked.
- Divide soup among 3 bowls; sprinkle with onions, and drizzle with oil.
Side Dish Ingredients
- 2¼ tsp dark sesame oil
- 2¼ tsp olive oil
- 1½ tsp Sriracha hot sauce
- 15 wonton wrappers
- ¼ tsp kosher salt, divided
- 1 (12-oz) pkg frozen unshelled edamame in pods
- 1½ Tbsp low-sodium soy sauce
Side Dish Instructions
- Preheat oven to 350°F. Whisk together sesame oil, olive oil, and Sriracha; brush mixture on both sides of each wonton wrapper.
- Place wontons on a parchment paper-lined baking sheet; sprinkle with ⅛ tsp salt.
- Bake 10 minutes or until browned and crisp.
- Meanwhile, microwave edamame according to package directions; transfer to a bowl. Toss with soy sauce and ⅛ tsp salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
77
|
333
|
410
|
| Fat (g) | 5 | 12 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 5 | 16 | 21 |
| Carb (g) | 3 | 38 | 41 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 697 | 676 | 1373 |
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