Egg Drop Soup



Egg-Drop Soup

1 1/2 quarts chicken broth or clear soup stock 2 Tbsp. cornstarch, mixed in 1/4 cup cold water 2
eggs, slightly beaten with a fork 2 scallions, chopped, including green ends Bring soup stock to a
bowl. Slowly pour in the corn starch mixture while stirring the stock, until the stock thickens.
Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the
last bit of egg is in, shut off heat at once Serve with chopped scallions on top. Egg Drop Soup
(low carb)

2 1/2 qts. chicken broth 2 Tbsp. soy sauce
1/4 Cup chopped green onion 4 eggs - slightly beaten 1 Tbsp. Potato Starch (optional)

Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken
a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken.
Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.

Makes 10 servings. 1 carbs per serving. (with potato starch - 3 carbs per serving.)
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