Lunche for 4
Egg Drop Soup
Seasoned chicken stock simmers with peas and mushrooms, then cornstarch thickens the broth for a warm soup with spring onions.
Typical price
$2.61for 4 servings
$0.65 per serving$2.61 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
- 40 minstart to table
- Mediumdifficulty
- 4servings as written
- $typical cost tier
ChineseDairy-freeBudgetLunchesCold-weather comfortWinter
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Broth or stock$0.07/oz typical | 25 oz | $1.74Typical price |
| Nuts and seeds$0.70/oz typical | a little | $0.07Typical price |
| Frozen vegetables$0.10/oz typical | 1.75 oz | $0.17Typical price |
| Mushrooms$0.40/oz typical | 0.75 oz | $0.33Typical price |
| Green onions$1.19 each typical | 0.25 | $0.30Typical price |
| Total for the servings shown | $2.61 | |
Pantry staples you likely have
Sugar and brown sugarCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 3 cups chicken stock
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 pinch pepper
- 1 tsp sesame seed oil
- 1/3 cup peas
- 1/3 cup mushrooms
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 cup spring onions
Steps
- Bring the chicken stock, salt, sugar, and pepper to a boil in a 3-quart saucepan, then simmer gently for 25 minutes.
- Add the peas and mushrooms and simmer for 8 minutes until the vegetables are tender.
- Whisk the cornstarch with the water in a small bowl until smooth.
- Stir the cornstarch mixture into the saucepan and simmer for 4 minutes until the broth thickens.
- Stir in the sesame oil and spring onions, then simmer for 3 minutes.
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