Anti Inflammatory Light Egg Drop Soup
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Learn more →Ingredients
4 servings
For the soup
- 4 cups chicken broth
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
For the slurry
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 3 tbsp cold water
For the egg ribbons
- 3 large eggs
For serving
- 2 scallions, green tops only, thinly sliced
Instructions
- 1
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 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 1–2 minutes until the broth thickens slightly and turns just barely translucent.
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