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There is nothing more satisfying than egg drop soup. It's simplicity,warmth, and flavor are so comforting any time of year. Egg drop soup is basically a flavorful chicken (or vegetable) broth with light wisps of egg throughout which makes a perfectly light and simple soup that everyone loves. Add in chopped fresh veggies such as bok choy and you add another level of deliciousness.
Soups are great food to prepare when following any type of diet. This soup in particular is great for those following low carb, keto, clean eating, whole30, paleo, or primal diets. Soups can be made ahead of time, stored in the refrigerator, and warmed up for lunches, dinner,or snacks through out the week.
This soup can be made during any season. I actually like to make soups during the spring and summer for a variety of reasons. One, it's quick and easy to make. Two, the availability of garden fresh veggies from your garden or farmers market are readily available. Three, I love soup.
Bok Choy Egg Drop Soup
Ingredients:
6 cups chicken or vegetable stock or broth
1 bunch of bok choy, chopped
3 large eggs
Salt or soy sauce
Green onions (scallions, spring onions)
Optional flavorings: ginger, star anise, fresh garlic, lemon
Directions:
In medium soup pot or sauce pan, add stock or broth and a few splashes of soy sauce (and any other optional ingredients). Bring to a bowl, add bok choy, turn the heat down to a simmer until bok choy starts to change color and becomes tender (about 15 minutes). (Note: if you use star anise, you will want to remove this after a few minutes of simmering and before adding the bok choy).
Reduce heat to a very low simmer. Slowly pour eggs in a small stream into soup, stirring the soup gently with a fork. Let the stand for a few seconds until the are done. Serve.
Serve with fresh thinly sliced green onions.
Enjoy!
Nutritional Information (using chicken broth):
Calories 53.2 Total Fat 2.9 g Total Carbohydrate 2.7 g Dietary Fiber 0.1 g Protein 5.5 g