Beth’s Egg Drop Soup

6 servings        1 Better Balance Bite/Blue Point

Calories 62     Fat 3.1g   Sat. Fat 0.9g   Protein 4.2g   Carbs 3.8g   Fiber 0.1g   Sugars 0.2g

Ingredients 

· 6 cups unsalted chicken broth

· 3/4 tsp salt

· 1/8 tsp pepper

· 1 slice ginger root OR 1 tsp of minced ginger  

· 2 Tbsp cornstarch

· 2 Tbsp cold water (see notes)

· 3 eggs, beaten until frothy

· 1 tsp sesame oil (see notes)

· 1 scallion, minced or sliced thinly

Directions

1. Bring the broth to a boil, then add salt, pepper, and ginger root.

2. Combine cornstarch with cold water and stir it into the broth. Boil for 1 minute.

3. Slowly stir the beaten egg into the broth and remove it from the heat at once.

4. Top with sesame oil and minced scallion. Serve

Notes

· If you use reduced-sodium broth, reduce the salt to 1/4 tsp. If you use salted broth, taste it when done to see if any salt is needed.

· Beth has halved the recipe and has also filled 5 small mason jars to use for meal prep for part of her lunch.

· If you want to make more or less of this, I recommend using 1 egg for every 2 cups of broth and adjusting all the other ingredients accordingly.

· You always want to mix cornstarch into a COLD liquid before adding it into hot liquid or it will create clumps.

· You could drop this to 0 bites/points if you opt to omit the sesame oil.