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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I rarely eat Chinese, but I love egg drop soup. So instead of frequent take out orders, I just make my own at home! Ingredients:
3 cups fat free chicken broth |
3/4 teaspoon sea salt |
2 tablespoons cold water |
1 tablespoon cornstarch |
3 -5 tablespoons egg whites, slightly beaten |
fresh coarse ground black pepper |
fresh parsley, chopped |
Directions:
1. In saucepan, bring broth to boil. Add salt.
2. Stir cornstarch into water & mix well. Add to broth.
3. Stir a little broth into egg whites.
4. Gradually add egg mixture to rest of broth, stirring constantly.
5. Cook until broth is clear & thickened.
6. Ladle into bowls & sprinkle with fresh ground pepper & fresh parsley.
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