Originally Posted by Kim2884
Two variations of egg drop soup:
Spinach Egg-Drop soup-
Heat reduced-sodium chicken broth on stove
Add spinach
Scramble one egg (or 2, depending on the amount of soup you're making)
When spinach is cooked, add the egg to the pot, stirring it around with a fork.
Chinese-style egg drop soup-
Same thing except add sliced, fresh mushroom and chopped green onions to the broth instead of spinach.
Both of these are low-calorie, low-carb, and low-fat. Great as an appetizer or snack, and really easy to make.