Slimming Violet Egg Drop Soup
A light and nourishing version of the classic Chinese-American soup, featuring vibrant purple cabbage for added antioxidants and a slimming-friendly profile.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 cups chicken broth
- 3 tablespoons cornstarch
- 0.25 cup water
- 4 large eggs, lightly beaten
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Preparation Steps
- In a small bowl, mix the cornstarch with 1/4 cup of water until smooth. Set aside.
- Bring the chicken broth to a boil in a medium saucepan over medium-high heat.
- Slowly pour the cornstarch slurry into the boiling broth while stirring constantly to prevent lumps. Reduce heat to low and simmer for 2 minutes to thicken slightly.
- Slowly pour the beaten eggs into the simmering broth in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons.
- Season with salt and white pepper to taste. Stir in green onions and sesame oil if using.
- Serve hot, garnished with additional green onions if desired.
Notes
This slimming-friendly version uses minimal oil and is rich in protein and fiber, making it ideal for a healthy diet.