Healthy Egg Drop Soup
This healthy Egg Drop Soup is a comforting, light, and flavorful dish that’s quick to prepare. Made with fresh ingredients, this homemade version offers a healthier alternative to takeout by avoiding excess sodium and preservatives. Perfect for a cozy lunch or a light dinner, this soup is a warm hug in a bowl!
Ingredients
4 cups low-sodium chicken or vegetable broth
1 tablespoon soy sauce or tamari (for gluten-free)
1 teaspoon grated ginger
2 cloves garlic, minced
2 tablespoons cornstarch mixed with 2 tablespoons water (optional for a thicker soup)
2 large Oakdell eggs, lightly beaten
1 cup fresh spinach or bok choy, chopped
1/2 cup carrots, julienned
2 green onions, thinly sliced
1 teaspoon sesame oil
Salt and white pepper to taste
Instructions
1
Prepare the broth: In a medium pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. Add the soy sauce, ginger, and garlic.
2
Thicken the soup (optional): Stir in the cornstarch slurry and cook for 1-2 minutes until the broth slightly thickens.
3
Add vegetables: Stir in the chopped spinach or bok choy and julienned carrots. Simmer for 2-3 minutes until the vegetables are tender.
4
Create the egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently in a circular motion to create delicate ribbons.
5
Finish the soup: Add the sesame oil and adjust seasoning with salt and white pepper. Garnish with green onions before serving.
Tags:
#ComfortFood#EggDropSoup#GlutenFreeOption#HealthyRecipes#HomemadeSoup#QuickMealsChefBryanCookingwithchefbryanKUTVOakdellEggFarms
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