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    7

Scallion Egg Drop Soup

  • Prep 15 min
  • Total 15 min
  • Servings 2
  • Pinterest
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  • Print
    169
  • Save
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Make this five-ingredient soup your new go-to for busy weeknights—ready in 15 minutes! MORE + LESS -

Molly Yeh
March 31, 2015

Ingredients

1
carton (32 oz) Progresso™ chicken broth (4 cups)
3
stalks scallions, chopped
Soy sauce, to taste
3
eggs, beaten
2
teaspoons cornstarch
Black pepper and crushed red pepper, to taste

Steps

Hide Images
  • 1
    In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
  • 2
    Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
  • 3
    Add peppers to taste, and enjoy!

Expert Tips

You can totally use vegetable, beef or any other type of broth with this.

Feel free to add in more flavors, like ginger, Sriracha or garlic.

If I want to make this more of a substantial meal, I'll add chopped bacon or other veggies to the soup.

Nutrition Information

No nutrition information available for this recipe

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