This light but nutritious Egg Drop Soup is easily customized to your personal preferences. It’s gentle on the stomach, ideal for bariatric patients or those recovering from an illness, and a good way to hydrate with a meal after a workout.
Ingredients
2cupschicken stock- homemade or low-sodium
2tablespoonscold water
1tablespoonscornstarch
1wholeegg- slightly beaten
1handfulfrozen green peas- optional
1handfulchopped mushrooms- optional
1wholescallion or green onion- diagonally sliced with tops
Instructions
Heat stock until fully boiling.
While heating stock, mix cold water and cornstarch in small bowl and set aside.
Beat 1 egg and set aside.
When stock is fully boiling, add cornstarch liquid into broth and return to a rolling boil. Stir 1 minute.
Slowly pour beaten egg into broth, stirring constantly and quickly with a fork or skewer to form slender long threads of egg.
Add the optional mushrooms and peas, and stir only until peas are thawed and heated.
Immediately remove from heat.
Garnish with green onions and serve with soy sauce to taste.
Spa Index Kitchen Notes
Customize to your liking with carrot slivers, asparagus, jalapeno, chicken, shrimp, or other lean proteins.
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