HOT AND SOUR EGG DROP SOUP

SERVINGS: 4

DAIRY-FREE, NUT-FREE

PREP TIME: 10 MINUTES

COOK TIME: 5 MINUTES

STAND TIME: 2 MINUTES

TOTAL TIME: 17 MINUTES

HOT AND SOUR EGG DROP SOUP

MACROS:

Fat: 52%

Carbs: 11%

Protein: 37%

PER SERVING:

Calories: 83

Total Fat: 5 g

Total Carbs: 2 g

Net Carbs: 2 g

Fiber: 0 g

Sugar: 1 g

Sugar Alcohol: 0 g

Protein: 8 g

Ingredients

4 cups low-sodium chicken broth
4½ teaspoons Chinese rice vinegar
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon chili oil (optional)
¼ teaspoon kosher salt
½ teaspoon xanthan gum
4 large eggs, lightly beaten

Directions

HEAT a large saucepan over medium heat. Combine the broth, rice vinegar, soy sauce, black vinegar, chili oil (if using), salt, and xanthan gum. Bring to a boil and cook for 1 to 2 minutes.

Slowly pour in the beaten eggs; stir around the pot three times. Turn off the flame; cover. Allow to stand 2 minutes before serving.

VARIATION TO TRY

If you can’t find Chinese black vinegar, balsamic vinegar works surprisingly well.

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