I heard you like soup. Egg Drop Soup – a classic Chinese dish is amazingly simple to make and incredibly delicious. So delicious that I enjoy it even on the hottest of days. Here’s the better part – this egg drop soup is low carb, keto, gluten free, (possibly) paleo, and free-range! If you have qualms about the carbs in corn starch, substitute out one-to-one for xanthum gum. But honestly, the corn starch works great. And if you’re vegetarian, simply substitute the chicken broth for vegetable broth. Unfortunately, this recipe doesn’t work well for vegans. All in all, try this egg drop soup when you need a quick meal that’s filling and in place of regular noodles. It will warm the cockles of your heart!
- 2 cups chicken or vegetable broth
- 2 eggs
- 1 tbsp corn starch
- soy sauce (optional)
- fresh ginger or ground ginger (optional)
- sesame oil (optional)
- scallions (optional, but highly recommended)
- Slotted Spoon
- Small container
- Pour about 1 ounce of broth into the small container. Then pour the rest into the pot with the soy sauce, ginger, sesame oil, and scallions.
- Bring the pot to a boil for one minute, then drop to a simmer.
- Add your cornstarch to the ounce of broth you set aside and mix well.
- Add the cornstarch mixture to the simmering broth and mix.
- Meanwhile, crack your eggs and scramble them. Then, take your eggs to the stove top where your broth is.
- Most importantly, make sure your broth is simmering. If it is not, the next step will fail!
- Using the slotted spoon, stir the broth so that it has momentum in the circular fashion.
- Quickly pour your eggs through the slotted spoon into the broth while the broth is still circulating. If done correctly, the eggs should cook as they land in the broth and appear like noodles.
- Remove the broth from the heat and pour into a bowl.
- Garnish with scallions and serve!