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Egg Drop Soup II
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2-1/2 quarts chicken broth
2 Tbl soy sauce
1/4 Cup chopped green onion
4 eggs - slightly beaten
1 Tbl Potato Starch (optional)
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
Makes 10 servings. 1 carb per serving. (with potato starch - 3 carbs per serving.)
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