Egg Drop Soup
Steamed Edamame
Ingredients
- 6 cups organic low sodium vegetable broth
- 2 Tbsp ginger paste
- 2 Tbsp less sodium soy sauce
- 2 heads baby bok choy, thinly sliced
- 2 Tbsp cornstarch
- ¼ cup water
- 4 large eggs, beaten
- 4 green onions, thinly sliced
- 2 tsp sesame oil
- 1 (3.5-oz) pkg wonton strips
Instructions
- Bring broth, ginger, and soy sauce to a boil in a large 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.
Side Dish Ingredients
- 2 (12-oz) pkg frozen shelled edamame
- ½ tsp salt
Side Dish Instructions
- Cook edamame according to package directions for microwave. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
174
|
156
|
330
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 8 | 14 | 22 |
| Carb (g) | 21 | 13 | 34 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 487 | 258 | 745 |
| T. Sugs (g) | 3 | 3 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
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