Soup: Traditional Egg Drop Soup

A low calorie, low fat and low carb delicious soup.

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Ingredients

3 large eggs, lightly beaten
4 cups chicken stock
1 tbsp corn starch
1/2 tsp ginger, grated
1 tbsp soy sauce
3 stalks green onion, chopped
1/4 tsp white pepper
3/4 cup pieces baby bella mushrooms

Instructions

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.

3. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

4. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons.

5. Turn off the heat and garnish with a few more chopped green onions.

6. Serve immediately.

7. Note: based on a recipe from Garrett McCord of Vanilla Garlic.

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