Deluxe Egg Drop Soup

Not satisfied with many of the egg drop soup recipes I have come across here and elsewhere, I decided to try coming up with my own. It’s not the prettiest looking soup around, but it is closer in taste and substance to what I was looking for. I may add some sweet corn next time I make it to add a little sweetness to it.

INGRIDIENT

4 cups chicken broth, divided

¼ cup matchstick-cut carrots

1 tablespoon matchstick-cut fresh ginger

2 green onions, thinly sliced with white and green parts separated

2 teaspoons cornstarch

½ cup shredded cabbage

2 eggs, beaten

salt and ground black pepper to taste

DIRECTION

Step: 1

Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil.

Step: 2

Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved.

Step: 3

Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.

NUTRITION FACT

Per Serving: 65 calories; protein 4.5g; carbohydrates 4.5g; fat 3g; cholesterol 98mg; sodium 1003.6mg.

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