Tuesday, November 29, 2011

Low Carb friendly Egg Drop Soup

When I was a kid I can remember my mom making us Egg Drop Soup. It was one of my favorite things she'd make for us.  It was no wonder that when I found myself teaching English in northern China and found that soup is almost always part of a celebratory meal. They were often clear broth soups with egg drops or veggies and occasionally some kind of meat. The Chinese are wonderfully diverse in their cooking and I tried many different kinds of food while there. This simple recipe is the closest I've found to some of the soups I ate while living in China.  



Egg Drop Soup

Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.


  • 3 eggs, lightly beaten
  • 4 cups of chicken stock*
  • 1 tablespoon of corn starch
  • 1/2 teaspoon grated ginger
  • 1 tablespoon of soy sauce*
  • 3 green onions, chopped
  • 1/4 teaspoon of white pepper
  • 3/4 cup of straw, enoki, or sliced shitaki mushrooms
*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.


1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

 Simply Recipes http://simplyrecipes.com
I wanted to add that I added more soy sauce than this recipe calls for as I prefer a more favorable soup and I added yam noodles (shirataki noodles which are low carb friendly)  to it to give it more substance.

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