Egg Drop Soup
Low Carb Recipe
Make this tasty egg drop soup thickened with cornstarch. The base is chicken broth with eggs, seasoning, scallions and sesame oil. Use a seasoning of your choice, but one that blends well with chicken flavor.
1 tablespoon cornstarch
1/4 cup water
1/4 teaspoon sugar substitute
1/4 teaspoon seasoning mix
3/4 teaspoon salt
5 cups fat free chicken broth
2 scallions, chopped
2 teaspoons sesame oil
Mix cornstarch with water. In a large pan, mix sugar substitute, seasoning and salt with chicken broth. Bring to a rapid boil. Stir until no longer cloudy.
Beat eggs in a small bowl until foamy. Fold in beaten eggs slowly. Do not stir. Turn off heat. Drop in scallions and sesame oil. Mix gently. Serve hot.
Recipe makes 8 servings
Calories 48; Total Fat 2.2g; Protein 2.4g; Carbohydrates 1.7g; Fiber 0.1g
Variation: Egg Drop Soup with Parmesan Cheese
You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
4 cups chicken stock or broth
Salt and pepper
4 tablespoons freshly grated Parmesan cheese
2 teaspoons chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny "flakes".
Serve Immediately, or let it cool a bit. Either way it is tasty. Serves 4. Total Carbohydrates: 2.