Egg Drop Soup

By Pagingdrstarling

Makes 4, 1 cup servings
Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g

Ingredients

• 4 cups chicken broth (I use organic, boxed liquid broth by Swanson’s. A box = 4 cups)
• 2 eggs, lightly beaten
• 1/8 cup chopped red onion
• 2 Tbsp Sesame oil
• 1/4 tsp pepper
• 1/2 tsp Salt
• 1 tsp soy sauce
• 1/8 tsp ginger
• chopped green onion tops for garnish (optional)

Details

Servings 4
Adapted from yourlighterside.com

Preparation

Step 1

In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.

Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.