Egg Drop Soup

Egg Drop Soup is a comforting and nutritious Korean breakfast dish that showcases silky eggs in a flavorful broth. This low-carb version is quick to prepare, making it perfect for a busy morning.

Ingredients

• Chicken broth - 500 ml
• Eggs - 2 large
• Green onions - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Red pepper flakes - a pinch (optional)

Steps

1. In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
2. Add the minced garlic and soy sauce to the broth, stirring well.
3. While the broth is simmering, beat the eggs in a bowl until fully combined.
4. Slowly pour the beaten eggs into the simmering broth while stirring gently to create ribbons of egg.
5. Add the chopped green onions, sesame oil, and season with salt, pepper, and red pepper flakes if using. Stir to combine.
6. Allow the soup to cook for an additional 1-2 minutes until the eggs are fully set.
7. Remove from heat and serve hot.

Nutrition

• Calories: 150
• Protein: 12 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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