This easy low sodium egg drop soup is quick and easy to make with pantry staples in just minutes, as good as takeout! It's delicious as a meal or in a soup sippin’ mug.
1/2teaspoonturmericoptional, but gives it that yellow look.
Instructions
Bring the chicken stock to a low boil in a medium soup pot. Stir in the sesame oil or NSA butter, Mrs. Dash, Allspice and white pepper. Add in the turmeric if using optionally for that takeout coloring. Taste soup and add any seasoning to your taste. Also, try garlic and onion powder or ginger for some starter ideas.
Next stir the cornstarch and water together, well mixed and with no clumps. Start with half the amount and stir the soup continuously as you drizzle in the slurry. Use more starch if you like a thicker soup, let the soup simmer for a minute in between to see if the consistency is to your taste.
Start a slow “whirlpool” in your pot then slowly drizzle in the beaten eggs which should result in a ribbon of egg swirls. The speed at which you stir the soup when adding the egg will control whether you get large or small egg ribbons.
Ladle the soup into bowls, top with sliced scallions, fried wonton strips and enjoy!
Notes
This recipe makes a touch over 4 cups when complete.Add more Mrs. Dash if you’re really missing a saltier taste. I love pepper in mine so it’s not an issue for me.A ramen spoon is really worth the small investment for these types of soups. A regular spoon just doesn’t spoon it for me anymore.