Egg Drop Soup

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  • 4 cups (32 oz.) low sodium chicken stock
  • 3 cups water
  • 4 teaspoons low sodium soy sauce
  • 2 teaspoons fresh grated ginger
  • 1/4 teaspoon white pepper
  • 8 oz. fresh snow peas, cut to bite size
  • 1 cup fresh bean sprouts
  • 2 eggs, beaten
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 4 green onions
  • Salt to taste


  1. In large pot, add chicken stock, water, soy sauce, ginger, pepper, snow peas, and bean sprouts; bring to boil. Once the stock starts to boil, reduce heat to a gentle boil. Cook until the vegetables are tender, to your liking, approximately 5 minutes.
  2. Turn up heat and with a continuous one direction stirring motion, gently pour in egg.
  3. Add rice vinegar, toasted sesame oil, scallions, and salt. Serve.

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