I have fond memories of going out to eat with my family and enjoying a hot bowl of egg drop soup. What I didn’t know then was that it’s also a great low calorie and low carb soup, making it the perfect soup for people trying to lose weight.
As an added bonus it’s also very easy and fast to make! It takes around 10-15 minutes to prepare from start to finish if you have the ingredients on hand.
3 eggs, lightly beaten
4 cups of your favorite chicken stock (for a vegetarian option, just use vegetable stock)
1 tbsp. corn starch
3/4 tsp fresh ginger, grated
1 tbsp. low sodium soy sauce
4 green onions, chopped
1/2 tsp lemon pepper
1/2 cup chopped shitake mushrooms or 1 cup chopped button mushrooms
Pour 1/2 cup of the stock in a small bowl with the corn starch. Set this aside for later. It’s going to help your soup thicken.
In your soup pan, add the remaining stock, ginger, soy sauce, onions, and lemon pepper. Bring your liquid to a boil.
Reduce heat and add the cornstarch mixture. Simmer for 2-3 minutes.
While slowly stirring your soup, pour in the lightly beaten eggs. They’ll form ribbons of egg in your soup just like when you go to the restaurant!
Remove from heat and serve.