Egg Drop Soup

Ingredients

2 cups sliced crimini mushrooms

2 TBSP toasted sesame oil

6 green onion stalks scallions, sliced

handful cilantro leaves about 1 cup

3 large eggs

3 cups chicken broth

1 cup shredded cooked chicken

2 tsp salt and more to taste

144 grams sliced crimini mushrooms

2 TBSP (30 ml) toasted sesame oil

6 green onion stalks scallions, sliced

handful cilantro leaves about 60 grams

3 large eggs

711 ml chicken broth

140 grams shredded cooked chicken

2 tsp (10 ml) salt and more to taste

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

Soy Free

Warm a large saucepan. Add the mushrooms and toasted sesame oil and cook for 5 to 10 minutes until the mushrooms begins to brown. Stir occasionally.
Add about half of the chopped green onions to the pan and cook for another minute or so.
Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil.
Whisk the eggs in a bowl to combine the whites and yolks.
Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
Let the eggs cook for a few seconds and then turn the heat off. Add the remaining green scallions and cilantro leaves and stir to combine.
Serve hot.