Egg Drop Soup
Steamed Edamame
Ingredients
- 3 cups low-sodium vegetable broth
- 1 Tbsp ginger paste
- 1 Tbsp low-sodium soy sauce (or use tamari)
- 1 head baby bok choy, thinly sliced
- 1 Tbsp cornstarch (or use arrowroot)
- 2 Tbsp water
- 2 large eggs, beaten
- 2 green onions, thinly sliced
- 1 tsp sesame oil
- ½ (3.5-oz) pkg wonton strips
Instructions
- Bring broth, ginger, and soy sauce to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low; simmer 5 minutes. Add bok choy; simmer 5 minutes.
- Whisk together cornstarch and water until cornstarch is dissolved; slowly pour into pot, stirring broth constantly for 1 minute.
- Slowly pour eggs into broth mixture, stirring broth with a whisk 30 seconds or until eggs are cooked.
- Divide soup among bowls; sprinkle with onions, and drizzle with oil. Serve soup with wonton strips.
