Egg Drop Soup

Source: www.foodrenegade.com
Course: Lunch
Preperation time: 10min
Cooking Time: 10min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 Teaspoon Ginger 0 0 0 0 0 0 0 0
3 Tablespoon(s) Arrowroot Powder 0 0 7 7 0 0 27 27
1/4 Teaspoon Sesame Oil 0 0 0 0 0 0 2 2
1 Large White Onion, Finely Chopped 0 0 4 4 0 0 15 15
6 Large(s) Egg(s) 9 9 1 1 8 8 116 116
8 cup(s) Chicken Broth 21 21 4 4 5 5 149 149
2 Stalk(s) Celery, Chopped 0 0 1 1 0 0 3 3
1 Tablespoon Butter 0 0 0 0 3 3 25 25
1 To Taste Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 31 15 16 338
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Instructions

  1. Dice onions and celery. Melt butter over medium heat.
  2. Saute onions & celery over low heat until they turn soft. Stir in broth.
  3. Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.
  4. Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.
  5. Whisk your eggs together and pour intermittently into soup. For beautiful, ribbony eggs be SURE to do this step AFTER the soup is already thickened!
Visit www.foodrenegade.com for the full instructions.

Notes


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