Egg Drop Soup

Egg Drop Soup

(2-4 servings) (about 2g carbs per serving)

Ingredients:

4 cups Chicken Broth

½ tsp. Salt

½ tsp. Sugar

3 tbsp. Cornstarch

1//2 cup plus 2 tsp. Water, divided

1 Fresh Egg

2 Green Onions (scallions), green part thinly sliced

Directions:

Heat the broth to a boil in a large sauce pan over medium heat.  Combine the salt and sugar then add to boiling broth.  In a small bowl combine the cornstarch and ½ cup of water.  Slowly add it to the broth mixture whisking to help thicken the broth.  In a small bowl beat the egg and add the water and continue to mix.  Remove the sauce pan from the heat and immediately add the egg mixture very slowly stirring constantly.  Portion into bowls and garnish with the onions/scallions and serve.

Note:               You could use vegetable broth instead of the chicken broth to make it vegetarian.  That is if you’re a vegetarian that eats eggs.

Ideas for Future Efforts

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