Total Cost $4.67 recipe / $0.78 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
INGREDIENTS
- 8 oz. mushrooms $1.99
- 3 green onions $0.32
- 1 Tbsp fresh grated ginger $0.10
- 1 Tbsp cooking oil $0.02
- 4 cups chicken broth* $0.50
- 2 cups water $0.00
- 1 Tbsp soy sauce $0.09
- 1 Tbsp cornstarch $0.04
- 2 large eggs $0.48
- 2 cups fresh baby spinach, optional $1.13
INSTRUCTIONS
- Wash and slice the mushrooms. Thinly slice the green onions. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger, then use a cheese grater to grate about 1 Tbsp.
- Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Saut� the vegetables over medium heat or just until the mushrooms begin to soften.
- Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot. In a small bowl stir together 1 Tbsp cornstarch with 1 Tbsp water until the cornstarch is completely dissolved. Pour the cornstarch slurry into the soup pot and stir to combine.
- Visit Easy Egg Drop Soup@www.budgetbytes.com For Recipe Instructions.