Eggdrop Soup Recipe - Low Carb & Healthy
Low carb recipe for Eggdrop Soup which belongs to the Soups recipe category.
- 1 quart (960 ml) chicken broth
- teaspoon guar (optional)
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- teaspoon grated fresh ginger
- 1 scallion, sliced
- 2 eggs
Put 1 cup (240 ml) or so of the chicken broth in your blender, turn it on low, and add the guar (if using).
Let it blend for a second and then put it in a large saucepan with the rest of the broth.
(If you're not using the guar, just put all the broth directly in a saucepan.
) Add the soy sauce, rice vinegar, ginger, and scallion.
Heat over medium-high heat and let it simmer for 5 minutes or so to let the flavors blend.
Beat your eggs in a glass measuring cup or small pitcher?something with a pouring lip.
Use a fork to stir the surface of the soup in a slow circle and pour in about of the eggs, stirring as they cook and turn into shreds (which will happen almost instantaneously).
Repeat three more times, using up all the egg and then serve!
3 biggish servings, or 4 to 5 small ones (but this recipe is
In 4 servings, each will have 2 grams of carbohydrates, a trace of fiber, and 8 grams of protein.