Egg Drop Soup
By Lisa Shanken
October 26, 2015
Egg Drop Soup
Ingredients
- 2 tsp fresh ginger chopped
- 4 cups vegetable Stock Can also use chicken
- 2 Eggs
- 2 egg whites
- 1 tbsp low sodium tamari
- 1 tsp Cornstarch mixed in 1 tbsp of water
- 1 cup Bok Choy Chopped coarsely
Instructions
- Add the ginger and the vegetable stock to a large sauce pan, and bring to a boil.
- While stock is boiling, beat the eggs and egg whites together in a separate bowl.
- Once stock is boiling, lower heat to medium low and slow pour in the egg mixture. Immediately whisk as the egg instantly cooks and separates.
- Mix in the tamari and then the cornstarch and mix well, cooking for just a minute.
- Lower heat to a simmer, add in bok choy, and cover for 2 minutes. Serve immediately.
Notes
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 95mgSodium: 361mgPotassium: 186mgFiber: 1gSugar: 2gVitamin A: 3600IUVitamin C: 38mgCalcium: 90mgIron: 0.9mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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