Egg Drop Soup
This version of egg drop soup is simple, but you could add tofu or corn kernels along with the mushrooms to give it more substance. Or transform it into hot-and-sour soup by adding some Sriracha (page 7) and unseasoned rice vinegar. You may be tempted to skip the cornstarch in this recipe, but that’s what gives the soup its famous velvety thickness.
Sodium per serving:
147 mg
Number of servings:
4
This recipe can be found on page 139 of
Low Sodium, Big Flavor