Egg Drop Soup
Servings 4 people
Calories 75 kcal
- 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
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.
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