Candis’s Egg Drop Soup

Ratings
3 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 5 (3 votes, average: 3.67 out of 5)
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Ingredients
  • 2 whole eggs
  • 6 egg whites
  • Few Napa cabbage leaves - shredded
  • 4 cups chicken stock
  • 1/2 teaspoon grated ginger
  • 1 tablespoon Bragg's Liquid Aminos
  • 1/4 teaspoon white pepper
  • Xanthan Gum
  • Scallions
  • Choose ONE 7 ounce veggie to add: celery, spinach, onion, OR zucchini
  Makes 2 servings                          
Preparation
  1. Boil your chicken stock, grated ginger, Bragg's Liquid Aminos, 1/4 tsp white pepper, and your choice of one of the 7 ounce vegetables mentioned above. If using spinach, put in after eggs as you just need spinach to wilt.
  2. Add a few leaves of shredded Napa cabbage.
  3. Add Xanthan gum to thicken to your liking (sprinkle/add a little at a time, a little goes a long way). Careful how much you thicken because the egg will thicken it too!
  4. Once it is to the thickness you want, bring down to a simmer and then slowly add/pour your slightly beaten 2 whole eggs plus the 6 egg whites into the pot while stirring slowly.
  5. Garnish with chopped scallions.
This can also be made with beef stock!
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