Soup Night
Egg Drop Soup with Peas and Carrots
Ready in 20 minutes, 15 of them hands-on. Just 5 ingredients, plus salt, pepper, and a little oil or butter.
20minutes
15hands-on
4servings
5ingredients
- Vegetarian
- Nut-free
- Dairy-free
- Shellfish-free
Not tagged gluten-free: vegetable broth can contain gluten depending on brand. Check labels.
Ingredients
plus from your pantry: salt
Nutrition per serving (estimated)
Let's cook
Bring the broth to a boil in a pot. Add the peas and carrots and simmer 3 minutes.
Stir the cornstarch into 3 tbsp cold water and whisk into the soup. Simmer 1 minute until slightly thick.
Turn the heat to low. Stir the soup in a slow circle and drizzle in the eggs in a thin stream so they form ribbons. Let it simmer 1 minute more so the eggs cook through.
Season with salt and top with green onions.
