I love takeout food just as much as the next girl. But, I don’t like the way it makes me feel, how much it costs, nor the fact that I have no idea what’s actually in it or who’s prepared it. That’s why I LOVE to make takeout fake outs. This Egg Drop Soup is literally better than what you can get as takeout from just about anywhere.
One of the best parts is that this soup, as delicious as it is, only takes about 10 minutes to make from start to finish. And you have complete control over what’s going into it and how it’s seasoned. Plus, it’s a perfect low carb Asian style soup to pair up for an easy weeknight meal.
I didn’t add a whole lot of veggies to this soup because I wanted it to be a pretty standard traditional Egg Drop Soup. But, you could definitely add mushrooms, spinach, broccoli, or any other vegetable that you enjoy.
While this soup is extremely easy to make, you do want to be sure to read the directions below and do NOT add the eggs into a still boiling pot of soup. That’s really the only thing to be mindful of when it comes to preparing this soup.
I served my Egg Drop Soup with a side of a cold soba noodle salad and called it done. It really was a delicious and guilt-free dinner that the whole family got to enjoy.
TheSkinnyFork.com A simple and easy to make egg drop soup that takes just about 10 minutes to make from start to finish. This takeout fake-out is even better than what you'll get at a restaurant. Prep Time: 5 Minutes • Cook Time: 5 Minute
Servings: 6 • Serving Size: 1 Cup • Calories: 80 • Fat: 5 g • Saturated Fat: 1 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g • Sodium: 220 mg
• 3 Green Onions, Chopped
• 1 Tbsp. Grated Fresh Ginger
• 1 Tbsp. Sesame Oil
• 4 C. Unsalted Chicken Broth
• 2 C. Water
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Corn Starch
• 2 Large Eggs, Whisked
Directions:
Place the 3 chopped green onions into the base of a large pot along with the 1 Tbsp. fresh ginger and 1 Tbsp. sesame oil.
Heat over a medium-high heat until the veggies are becoming soft and fragrant, maybe a minute or two.
While the veggies are heating up, whisk together 1 Tbsp. corn starch with 1 Tbsp. water to create a slurry.
Add the 4 C. broth, 2 C. water, 1 Tbsp. soy sauce and the corn starch slurry to the pot and bring it all to a boil.
Once the soup comes to a boil, reduce the heat to low and allow it to stop boiling.
Use a large spoon to swirl the soup slowly in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup.
NOTE: The faster you pour the eggs, the thicker the egg threads will be. The slower you pour, the finer they will be. DO NOT pour the eggs in while the soup is still boiling. They will disintegrate into nothing.
Allow the eggs to set in the soup for 2 minutes. Season further with salt or more soy sauce as needed and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Kidney Friendly • Keto Friendly • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher
