Egg Drop Soup
Egg Drop Soup is a popular Chinese soup made with eggs, chicken broth, cornstarch, and green onions. If you're looking for a simple soup, with only ingredients in a classic egg drop soup, this is a great addition to your rotation.
Ingredients
- 4 cups low-sodium chicken broth, (I like better than Bouillon chicken base)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch, For Keto use 1/2 teaspoon Xanthum gum
- 2 tablespoons water
- 2 large eggs, beaten
- 1/4 teaspoon kosher salt, (more to taste)
- optional 1/4 teaspoon sesame oil, (see note)
- 1/4 cup sliced green onions
Instructions
- In a pot, bring the chicken broth, soy sauce, and ground ginger to a boil.
- In a small bowl, combine the cornstarch and cold water. Stir the cornstarch slurry into the boiling broth until thickened.
- Reduce heat to a simmer. Slowly drizzle the whisked eggs into the soup while gently stirring in a circle motion in the same direction.
- Remove from heat and add the salt, sesame oil (if using), and green onions. Add more salt to taste and serve.
Notes
Sesame oil is not absolutely necessary but a little sesame oil gives the soup a really nice flavor. it is a rare ingredient that most people don't have on hand but tastes great if you have it.
Serving: 1/4 of the recipe, Calories: 45kcal, Protein: 3.5g, Fat: 2.5g