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Plan Z Phase: This is a Z2 (ZReduction) recipe.

This recipe is inspired by one of our dieters who has trouble swallowing large amounts of protein. We hope you enjoy this soup as much as we did!

Egg drop soup is comfort food at it’s best. It’s a simple way to have a light protein in a delicious soup that is simple to prepare and easy to digest.

This soup is a staple at Chinese restaurants. It is filling, delicate and delicious. Unfortunately, one of the ingredients in most restaurant egg drop soup recipes is MSG. The recipe below is an MSG-free version of the traditional classic, so it won’t taste exactly the same, but we think it’s just as delicious. Since the recipe is basically broth + eggs, having a delicious broth is essential, so use a broth you love (homemade is best).

Since this recipe calls for cornstarch, skip your ZReduction crunch portion when you enjoy this, and eat a 6 oz portion of protein instead of an 8 oz portion.

Servings:  Serves 4

Ingredients:

• 32 oz of your favorite broth
• 2 tablespoons corn starch dissolved in 1/4 cup of water
• ½ teaspoon toasted sesame oil
• 3 eggs, lightly beaten. You want some of the egg whites in there, too.
• 1 green onion, sliced

Optional ingredients:

• 1/4 tsp grated ginger (optional) for extra oomph
• 1/2 tsp salt (or to taste) The exact amount depends on how salty your broth is. If you use Bragg’s it will taste delicious but your soup will be darker than what you get in a restaurant.
• 1/8 tsp white pepper (optional) If you have it in the house, use it – if you don’t, skip it
• 1/2 tsp turmeric (optional) If you want your soup bright yellow
• whisper of Truvia (optional) if you want a little sweetness

Instructions:

Add broth to a saucepan and place over medium-high heat so that it simmers. Add sesame oil, ginger (if you’re using it), salt, white pepper and turmeric. Taste your broth and adjust it to your liking. Tasty broth is the best! Add Truvia (if you need to) and turn off the heat.

Whisk the cornstarch slurry into the simmering broth. Continue to whisk for a few minutes. The soup will thicken slightly. Because this is a ZReduction recipe, we are using a smaller amount of cornstarch than traditional egg drop soup recipes. If you are in ZReboot or beyond, you can use more cornstarch for a thicker consistency. Once the soup has thickened a little, s-l-o-w-l-y drizzle in the beaten eggs, stirring in one direction with a large spoon. This creates long ribbons of egg, which is what you want. If you stir slow, you’ll get large, delicate egg ribbons. If you stir fast, you’ll get small egg strings. If you stir in all different directions, you’ll get lots of egg bits. It will still taste good, but will not look as elegant.

Remove from heat and garnish with green onions.

Serve immediately.

Enjoy!

Cheers,