Easy Egg Drop Soup

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A tasty classic, garnish with green onion slices

Recipe tags: chicken base, easy difficulty, main, stew

6 cups	water
3 Tbsp	Better Than Bouillon^® Roasted Chicken Base (Reduced Sodium)
1½ tsp	reduced sodium soy sauce
1 Tbsp	sherry
2 oz	shiitake mushrooms, stemmed, rinsed and thinly sliced
6 Tbsp	rinsed and thinly sliced green onions (divided)
1 tsp	finely chopped fresh cilantro
1 tsp	grated fresh ginger
⅛ tsp	ground white pepper
2 eggs

1

In a soup pot, add water and whisk in Reduced Sodium Chicken Base until dissolved.
2

Add soy, sherry, mushrooms, 3 tablespoons green onions, cilantro, grated ginger, white pepper, stir to combine. Bring soup to a boil, stirring occasionally.
3

Reduce heat to medium-low, simmer until mushrooms are tender, about 2-3 minutes.
4

In a small bowl, whisk eggs with fork. Add eggs to soup in a steady stream while stirring with fork. Cook until eggs set, they should resemble shreds.
5

Garnish with remaining green onion slices.

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