Just because the sweltering heat is upon us for summer doesn’t mean soup is out as a food fashion item.
This Atkins Induction-friendly recipe is low on carbohydrates and big on flavor, with egg providing even more staying power than the average soup through added fat and protein. Ginger is also a known stomach-soother.
Oh so pretty for a soup and sip-friendly, this is a slurpable staple kids will enjoy, as well–and, incidentally, so easy to make, you’ll wonder why you haven’t before.
Egg Drop Soup
4 cups chicken broth (I use organic, boxed liquid broth by Swanson’s. A box = 4 cups)
2 eggs, lightly beaten
1/8 cup chopped red onion
2 Tbsp Sesame oil
¼ tsp pepper
1/2 tsp Salt
1 tsp soy sauce
1/8 tsp ginger
chopped green onion tops for garnish (optional)
In 2 Tbsp sesame oil in a 4 qt pan, cook onions until transparent. Add broth and slowly bring to a boil over medium-high heat. Add salt, pepper, ginger and soy sauce, and stir occasionally for one minute.
Beat eggs in a separate bowl. Slowly add eggs to the soup and gently stir until strands/strings form. Serve immediately.
Makes 4, 1 cup servings
Nutritional information per serving: Calories:122, Carbohydrates: 3 g, Fiber: 1 g, Net Carbohydrates: 2 g, Protein: 4 g, Fat: 6.5 g