Since entering the low-carb/keto world there is one recipe I have seen floating around that peaked my interest but sounded totally strange to me all at the same time.
Egg Drop Soup.
It just sounds weird, doesn’t it?! I was picturing a bunch of whole eggs just floating around in a soup bowl, much like my sad attempts at making poached eggs. Or this…It wasn’t until I actually looked into it and then made it for myself that I realized how awesome it is, plus it’s a fun new way to eat eggs. It’s also really quick to make – 15 minutes tops!
This is a traditional Chinese dish and is usually made with 3 ingredients chicken stock, eggs and green onions. It has since been adapted a number of ways. Ingredients like ginger, soy sauce and sesame oil are sometimes added, as well as shiitake mushrooms or greens.
4 cups chicken stock
1 1/2 tsp tapioca starch + 2 tsp water
3 whole eggs, beaten
1/2 Tbsp fresh grated ginger
1 Tbsp sesame oil
1/4 cup green onions. chopped
S&P to taste
Once the stock has come to a boil, add the tapioca starch mixture, ginger, and sesame oil. Stir well.
In a slow stream begin to add the eggs, while stirring slowly at the same time. The eggs cook almost instantly in the boiling soup and form long strands resembling noodles.Add more salt and pepper to taste if necessary and stir in green onions.
Dish up into bowls and enjoy!
Quick & Easy Egg Drop Soup. On the table in less than 15 minutes! Click To TweetNutritional Info per serving
156 Calories, 4g Carbs, 0g Fibre, 10g Fat, 11g Protein, 1g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.