Quick Low Carb Egg Drop Soup

Name: Egg Drop Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 1 thumb-sized piece fresh ginger, peeled and finely chopped; 6 salad onions, sliced; 4 eggs, beaten; 5.3 oz mushrooms, sliced; 1 TB arrowroot powder; 2 TB water; 40.6 fl oz chicken broth; Sea salt; Black pepper

Egg drop soup is a staple appetizer at most Chinese meals. You'll love this easy, fast recipe where you'll be able to whip up your own batch in about 30 minutes. It's healthy, delicious, and nourishing for your body since it uses bone broth.

Egg drop soup was a favorite soup that my husband used to get at the Chinese buffet when we were in college! Feeling a bit nostalgic, I wanted to cook him up a pot full — but using much healthier ingredients than those msg filled buffets! This is a super-easy, super tasty soup for egg lovers! You could even increase the amount of beaten eggs used if you desire more protein. Also, remember that you can use vegetable broth if you are vegetarian.

Serves 4

Egg Drop Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1 thumb-sized piece fresh ginger, peeled and finely chopped
6 salad onions, sliced
4 eggs, beaten
5.3 oz mushrooms, sliced
1 TB arrowroot powder
2 TB water
40.6 fl oz chicken broth
Sea salt
Black pepper

Instructions

Finely chop or mince the peeled, fresh ginger. Slice the salad onions, keeping the white and green ends separate. Whisk the eggs very well in a bowl.
Slice the mushrooms. Any mushrooms will work (but shiitake mushrooms offer a unique, strong flavor so try and source them if you can).
Combine the arrowroot powder and water in a small bowl.
Tip ginger, white parts of the salad onion, arrowroot/water mixture, mushrooms, and broth into a large pan. Bring to the boil, then reduce to a simmer for 6-7 minutes.
Reduce the heat to low and drizzle the beaten egg into the broth. Leave on the low heat for about a minute more and then divide between 4 bowls. Season with salt and pepper, if needed and garnish with the green ends of the salad onions.