Bok Choy Egg Drop Soup
The secret to the good egg drop soup is incorporated in the broth. Our Bok Choy Egg Drop Soup recipe starts with a fun, savory broth using vegetables, herbs, and spices. After simmering?for several hours to build up those rich flavors, we?then added bok choy for essential?nutrients.?Egg?whites bear this soup?skinny, while?fragrant chopped herbs add?freshness. Moreover, it may be got going in the slow cooker every day as well as when you invest in home later in the day!
This egg drop soup is really a great appetizer a great Asian-inspired menu, but?you might?add shredded chicken when you wanted to convert it into a hearty meal.
Ingredients
- 3 carrots, peeled and sliced
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- Pinch of Kosher or sea salt, more or less to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1/4 teaspoon red pepper cayenne
- 1/4 teaspoon red pepper flakes (more if desired)
- 1 teaspoon paprika
- 4 cups vegetable broth, low-sodium
- 2 tablespoons lite soy sauce
- 4 cups bok choy, chopped, loosely packed
- 4 egg whites
- 2 green onion, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- Add all ingredients except bok choy, egg-whites, green onion, and cilantro towards crock pot. Cover and cook on low Six to eight hours, or through to the vegetables are tender. Add bok choy, stir and continue cooking just until wilted, approximately Five minutes.
- In a little bowl, whisk egg-whites until frothy. If your soup is hot, slowly stir while drizzling the whisked egg-whites in to the soup. Once all egg-whites are incorporated, cook for yet another two minutes.
- Ladle into bowls, and top with green onion and cilantro to serve.
- Follow the identical instructions above for prep, then cover and simmer until veggies are tender, approximately An hour. Stir every Fifteen minutes to forestall sticking. Add bok choy and egg whites as directed in recipe.
Stovetop Method:
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