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.
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.
- 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.
You can also make your own homemade bone broth here.
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Amount Per Serving: Calories: 130Total Fat: 6gSaturated Fat: 2gSodium: 970mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 16g