There’s more to a good egg drop soup than you might think. To get it to taste just right takes a real good recipe.

Here’s a great recipe, originally posted by “Karen” in March 2004 that is sure to warm you from the inside out, and give your meal an authentic chinese flair.

• 6 cups chicken stock
• 1/2 cup thinly sliced green onions
• 1 tablespoon fresh ginger
• 4 shiitake mushrooms, stems removed & thinly sliced
• 1 teaspoon soy sauce
• Pinch finely ground white pepper
• 2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the ginger, mushroom, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions and serve immediatley.

The whole recipe comes to about 14.5 carbs–at 6 1 cup servings that wud be less than 2.5 carbs each!

This entry was posted on Sunday, March 19th, 2006 at 2:17 pm and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Lunch, Low Carb Dinner, Atkins Diet Maintenance. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There’s more to a good egg drop soup than you might think. To get it to taste just right takes a real good recipe.

Here’s a great recipe, originally posted by “Karen” in March 2004 that is sure to warm you from the inside out, and give your meal an authentic chinese flair.

• 6 cups chicken stock
• 1/2 cup thinly sliced green onions
• 1 tablespoon fresh ginger
• 4 shiitake mushrooms, stems removed & thinly sliced
• 1 teaspoon soy sauce
• Pinch finely ground white pepper
• 2 large eggs, lightly beaten

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the ginger, mushroom, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions and serve immediatley.

The whole recipe comes to about 14.5 carbs–at 6 1 cup servings that wud be less than 2.5 carbs each!

This entry was posted on Sunday, March 19th, 2006 at 2:17 pm and is filed under Atkins Diet Induction, Atkins Dieters Favorite Recipes, Low Carb Lunch, Low Carb Dinner, Atkins Diet Maintenance. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.