Pregnancy Friendly Egg Drop Soup

Total time20 min

Prep time8 min

Cook time12 min

4.7

(18)

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Ingredients

4 servings

4 cups chicken broth
1 tsp fresh ginger, finely grated
1 tbsp tamari
½ tsp toasted sesame oil
¼ tsp white pepper
4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
¼ tsp salt, or to taste

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For serving

3 scallions, green tops only, thinly sliced

Instructions

1
Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.

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