Egg drop soup
105 cals, 9p, 2c, 7f (per meal)
1/2 cup (78g)
1 tsp (5mL)
1 tsp (5mL)
4 large (200g)
4 cup(s) (mL)
1
In a pot, bring the broth, soy sauce, and sesame oil to a boil. Meanwhile, beat eggs in a cup and aside.
2
Add in the frozen spinach and cook until softened. Return to a boil.
3
Stir gently, while slowly pouring in the egg. Cook for about 1-2 minutes.
4
Season with salt/pepper to taste and serve.