Edamame Egg Drop Soup

Edamame Egg Drop Soup

adapted from ww.com

Makes 2 servings                        1 WW Blue point / serving

2 cups chicken stock

2/3 cup frozen shelled edamame, cooked

1 Tbsp cornstarch

2 Tbsp cold water

2 eggs, beaten

scallion, thinly chopped for garnish

radish, thinly sliced for garnish

soy sauce

1. Bring the stock to a boil in a saucepan and add the edamame.
2. Whish the cornstarch and cold water together until smooth.
3. Add to the stock and simmer until thickened, about 1 minute.
4. Slowly drizzle the egg into the stock while stirring in a circular motion. Cook 1 minute.
5. Ladle into bowls and garnish with scallion, radish and serve with soy sauce.
6. Enjoy!