Egg Drop Soup

Servings: 1 - size: bowls

Ingredients:

2 tbs - Olive Oil
1/2 tsp - Sesame Seeds
1 clove of garlic - Garlic Raw
2 large - Egg
1/4 tsp - Black Pepper
1/2 cup - Green Onions
4 cup - Homemade Chicken Broth
1/8 tsp - Salt
1 tsp - Ginger Root Raw

Nutritional values:

per 1 serving

Calories: 125 Kcal
Proteins: 5.10 g
Fats: 10.20 g
Total carbs: 3.60 g

Fiber: 1.10 g
Net carbs: 2.50 g

Preparation: 18 min

Chop the green onion and stir it into the soup. Let the soup simmer uncovered for about 5 minutes. Serve hot!

Pour in the chicken broth. Cover the soup pot and bring the liquid to a simmer. Meanwhile, whisk together the egg, salt, and pepper in a bowl. Leave the egg only halfway whisked.

Heat the olive oil in a soup pot on medium heat. Toss in the sesame seeds, minced garlic, and minced ginger. Cook them for about 60 seconds so the ingredients become fragrant.

Once the soup is at a strong simmer, pour the egg mixture in by whipping it with a fork and gently drizzling it into the soup. The egg should cook immediately and be very stringy. Use the fork to break up any large pieces of egg in the soup.

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