Egg Drop Soup

Silky ribbons of egg float in golden chicken broth in this simple soup, finished with a drizzle of toasted sesame oil.

Egg Drop Soup

Prep Time: 5 mins

Ingredients

4 cups chicken broth 1 tsp. fish sauce 2 large eggs, slightly beaten 2 TB. toasted sesame oil

1 green onion, thinly sliced

Cook Time: 15 mins Yield: 4 cups

1In a small soup pot over medium heat, bring chicken broth to a simmer, about 5 to 10 minutes. When broth is simmering, stir in fish sauce.

2While continuously whisking broth with one hand, slowly drizzle in eggs with the other. Eggs will immediately coagulate into ribbons. Remove from heat.

3Ladle soup into 2 bowls. Drizzle with toasted sesame oil and sprinkle with green onion to serve.

Serving Size: 2 cups

Nutrition per Serving

Fat 77% Protein 18% Net Carb 5% Ratio 1.5:1

Calories 223 Fat 19g Protein 10g Total Carbohydrate 3g Dietary Fiber 0g Net Carbohydrate 3g Many American versions of this soup add cornstarch for a thicker broth. As you are able to increase carbs, you may wish to whisk in 2 TB. arrowroot powder mixed with 2 TB. cold water and let simmer for 2 minutes before whisking in the egg.