Traditional Egg Drop Soup
A low calorie, low fat and low carb delicious soup.
1 tbsp corn starch
1 tbsp soy sauce
3 large eggs, lightly beaten
1/4 tsp white pepper
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
1/2 tsp ginger, grated
3/4 cup pieces baby bella mushrooms
3 stalks green onion, chopped
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons.
Turn off the heat and garnish with a few more chopped green onions.
Note: based on a recipe from Garrett McCord of Vanilla Garlic.
in 1 serving of Traditional Egg Drop Soup.
, 24% carbs, 32% protein.
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