Easy Egg Drop Soup for One
⅛
Wash the green onion, pat dry, and cut diagonally into 1-inch pieces. In a small bowl, lightly beat the egg and set aside.
Bring the chicken broth to a boil. Stir in the white pepper and salt.
Remove the saucepan from the heat. Slowly pour in the beaten egg, stirring rapidly clockwise to form thin shreds. Stir in the green onion. Serve immediately.
Serves 1
Feel free to load up this basic recipe with frozen spinach for extra iron. Serve with the Hearty Grilled Cheese Sandwich (page 39) for a nutritious and filling lunch.
