Monday, January 30, 2012

Egg Drop Soup

My take on an old favorite.  Perfect for any phase of the 17 Day Diet. Makes 4 servings

4 cups broth
3 green onions, sliced
1/4 cup frozen peas and carrots (for the first phase, replace peas with celery).
1 - 6 oz. can sliced mushrooms
1/8 - 1/4 teaspoon grated ginger
1/2 teaspoon garlic salt
1 Tablespoon Soy Sauce (low sodium)
1/8 teaspoon white pepper
1/4 cup bamboo shoots (sliced into bite sized strips)
1 Tablespoon Cornstarch
1 whole egg and 1 egg white


  • Set aside 1/2 cup of broth and mix in cornstarch.
  • Beat eggs.
  • Heat broth and when hot add all ingredients except cornstarch and eggs.
  • Once soup boils cook another 2-3 minutes.
  • Add cornstarch mixture and stir for 30 seconds
  • Turn off heat and add eggs slowly.  I used a plastic strainer with small holes into which I added the eggs so that they dripped into the soup slowly, making small strings. Stir in a circle as you add the direction only...once the soup has the amount of egg you like, stop adding
  •  Enjoy!

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