Friday, January 4, 2019
Egg Drop Soup- All Phase (but tasty for Phase 2 Breakfast!)
Super fast to make, and you can adjust the egg portions to suit what you need.
If you do not like the broth to be thick, omit the arrowroot.
You can even add more veggies if you want. I know that isn't traditional but they are yummy in there.
Adjust the broth amount, also. Sometimes I want a lot of soup with lots of nourishing broth. Sometimes I want more veggies and less broth for a hearty meal.
Egg Drop Soup
Makes 2 standard portions
4-8 cups chicken broth (I have used beef broth as well)
1 tsp ground ginger
6 egg whites, beaten
1/4 cup chopped green onions (about 2 green onions)
salt and pepper
Optional: sliced celery, spinach, chopped onion, mushrooms, shredded carrot (p1 and p3 only)
Also optional for a thicker broth: 1T arrowroot mixed with 2T cold water or stock
Add chicken broth, ground ginger and tamari to a saucepan; bring to a simmer.
If you are using veggies, add them now (except spinach) and simmer for 10-15 minutes until as done as you like.
Slowly stream in beaten egg whites while stirring the soup in one direction.
Add green onions. Salt and pepper to taste. Add spinach if you are using.
If you desire a slightly thicker broth, add the arrowroot slurry and stir until thick.
For a spicy version, add a bit of sriracha, hot sauce or ground red pepper to taste.