I love Chinese takeout. The problem is, there’s a direct correlation between how much I eat and how much I loathe my scale the following day. The solution? Moderation tempered with my super easy homemade Egg Drop Soup. At 300 calories (total, and this serves 4), you can enjoy it every day. Which I do.
Egg Drop Soup
- 1 quart chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 eggs
- 1/4 cup chopped green onion (optional)
- In large pot, whisk together cornstarch and stock. Bring that mixture to a heavy simmer.
- As stock heats, scramble eggs and soy sauce together. Once stock is simmering, swirl the stock in the pan (think making a whirlpool in the pot like you did in the pool as kids). Quickly pour the eggs into the edge of the whirlpool.
- Cook soup for another 1-2 minutes. Serve immediately, garnished with green onions as you please.