Loaded Veggie Egg Drop Soup

This twist on a classic Chinese soup recipe from start to finish is even speedier than Chinese take-out! Super cost effective, low calorie, nutritious, surprisingly filling, and oh so tasty!

Perfect healthy comfort food ready in 15 minutes and bowls cleaned in 2!

Ingredients

  • 6 cups chicken broth
  • 3 eggs
  • 1 small head bok choy
  • 1 medium carrot grated or diced in small pieces
  • 1/2 medium onion diced
  • 2 scallions
  • 1 sheet dried seaweed
  • 1.5 Tbs soy sauce
  • 2 tso sesame oil
  • 1/4 tsp ground white pepper
  • 3/4 tsp sea salt
  • 1 Tbs olive oil

Directions

  1. Heat olive oil in soup pot on med heat.  Add onion and sauté until translucent.
  2. Dice scallions and set aside for garnish.
  3. Add bok choy and carrot and sauté another few minutes.
  4. Add chicken broth, soy sauce, sesame oil, salt and white pepper.  Turn up heat to bring to a boil, then reduce to simmer.
  5. Simmer for 10 min.
  6. Add one egg at a time, whisking with a fork to slowly create ribbons, making sure to break up yolk. It will cook up quickly in the soup
  7. Ladle soup into bowls and garnish each with scallions.