P2 Egg Drop Soup
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Ingredients
- 2 cups low-fat chicken broth (Swanson recommended)
- 1 whole egg
- 3 egg whites
- 1 tablespoon Bragg’s Liquid Aminos
- 2 tablespoons thinly sliced green onions
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- Salt and black pepper to taste
Instructions
1. Heat the Broth
Bring the chicken broth to a gentle boil in a medium saucepan over medium heat.
2. Season the Soup
Add the Bragg’s Liquid Aminos, green onions, garlic powder, ground ginger, salt, and pepper. Stir well and let simmer for 1–2 minutes.
3. Prepare the Eggs
In a small bowl, whisk together the whole egg and egg whites until fully combined.
4. Create the Egg Ribbons
Reduce the heat slightly so the broth is simmering (not rapidly boiling).
Slowly pour the eggs into the soup in a thin stream while stirring continuously.
o Stir slowly for larger egg ribbons.
o Stir quickly for finer, delicate strands.
5. Finish & Serve
Remove from heat once the eggs are fully cooked (about 30–60 seconds). Serve immediately.