Low Carb Recipe – Egg Drop Soup

There’s more to a good egg drop soup than you might think. To get it to taste just right takes a real good recipe.

Here’s a great recipe, originally posted by “Karen” in March 2004 that is sure to warm you from the inside out, and give your meal an authentic chinese flair.

  • 6 cups chicken stock
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon fresh ginger
  • 4 shiitake mushrooms, stems removed & thinly sliced
  • 1 teaspoon soy sauce
  • Pinch finely ground white pepper
  • 2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the ginger, mushroom, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions and serve immediatley.

The whole recipe comes to about 14.5 carbs–at 6 1 cup servings that wud be less than 2.5 carbs each!

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