it's time to share my secret

a few months ago i taught myself how to make egg drop soup. this is the recipe i normally use:

ingredients(makes about 1 large serving or 2 small servings):
14 oz of chicken broth(1 can)
2 egg whites
pepper/salt to taste

*in a medium sized sauce pan,pour in the chicken broth and heat it until boiling on high.
*while this is heating up, put 2 egg whites(i use about an egg a serving,the most i would use with a 14oz can is 3 eggs) in a small bowl and beat them together with a fork
*after the chicken broth has boiled for a minute or so, take it off the burner and turn the burner off
*slowly pour the egg whites into the broth while briskly beating them as they enter the soup(this is very important,if you don't beat them fast enough they're just huge globs of egg white,not very "droppy")
*add salt and pepper and water to taste

this version of the soup tastes a lot like chicken noodle soup, to combat that i sometimes only use half the can of broth and pour in about a cup of water. also,if the soup is too salty for you,you can add water as well.

this looks like a lot when it's written out but the whole soup takes MAYBE 5 minutes to make,tops. so simple and easy,it's insane.

anyway,today i was feeling ambitious and decided to spice up my egg drop soup recipe. it was basically the best soup i have ever made, so i thought i'd share my recipe with everyone! here it goes:

ingredients(again,it will make 1 large serving, or 2 small servings):
14 oz of chicken broth
2 egg whites
2 Tablespoons of kikkoman soy sauce(the only kind i really like,but you can use your favorite brand)
1 Tablespoon of minced garlic
2 stalks of celery(this is what i used in my recipe,it was the only vegetable that was in my fridge,i would probably also throw in some onion and chopped carrots if i had them)
salt and pepper to taste

*i basically made it the same as the above recipe,poured the chickens broth into a pan and set it on high
*after i did this i chopped up the celery into bite sized pieces, minced the garlic,and put that all in the pan with the chicken broth along with the soy sauce.(this is important to put it all in before it starts to boil,that way the celery gets cooked decently and the flavors all have time to meld with each other)
*so while i was waiting for that all to boil i beat the egg whites in a bowl
*about a minute after the chicken broth started to boil i beat the egg whites into the broth, added some pepper,and voila! yummy delicious soup.

even though it has more ingredients and more to do than the first one,it still took the same amount of time to make because you're doing it all while waiting for the broth to boil.

this is what my end result looked like:



if i did anything different, i would maybe add about half a cup of water,just because with the soy sauce+chicken broth it was a tad salty.

if you are looking to lower the salt content i would suggest getting a low sodium chicken broth. in general this is a pretty healthy soup,it's virtually no carb and definitely low calorie. try it out and lemme know what you think!

this tastes good all by itself but i'm sure would taste amazing with gyoza,teriyaki,rice, and i didn't actually try it,but i think pita chips. but that just may be my current pita chip obsession putting that idea in my head.


if you have any questions or have any recipes you would like to share you can email me at bonamie21@gmail.com. Bon Appetite!