ASIAN****Egg Drop Soup

By Unblond1

24/08/16 - VVG. I added a handful of leftover roasted baby bok choy with garlic and chilies.

Ingredients

• 1 1/2 cups chicken broth
• 1 large organic egg
• 1/2 tablespoon soy sauce
• 2 scallions, thinly sliced
• handful of baby spinach, baby bok choy or other veg on hand
• thinly sliced mushrooms, optional
• pinch of white pepper or grinding of black
• Flavoring Extras (use one or all)
• 1/4-inch piece fresh ginger, peeled and cut into rounds
• 1 stem lemongrass, bruised
• 1/4 teaspoon peppercorns
• 1 star anise
• 3 to 4 whole cloves
• 1/2 cinnamon stick

Details

Servings 1

Preparation

Step 1

Pour the stock into a saucepan and place over medium-high heat. Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low, cover and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add salt or soy sauce as needed.

Make sure your soup is at a bare simmer and, holding a fork over the lip of the cup or bowl, pour the eggs slowly through the tines. Whisk the broth gently with your other hand as you pour. Let the soup stand for a few seconds to finish cooking the eggs.

Serve immediately, topped with thinly sliced scallions.

Calories 125.8
Total Fat 6.2 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 225.0 mg
Sodium 1,304.0 mg
Potassium 842.5 mg
Total Carbohydrate 4.6 g
Dietary Fiber 1.4 g
Sugars 0.7 g
Protein 12.5 g