Egg Drop Soup
- 2 1/2 quarts chicken broth
- 2 tablespoons soy sauce
- 1/4 cup chopped green onion
- 4 eggs - slightly beaten
- 1 tablespoon potato starch (optional)
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken.
Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
This recipe yields 10 servings; 1 carb gram per serving (with potato starch - 3 carb grams per serving).