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A thick and hearty winter soup, oozing with comfort, that is both low in carbs and fats to keep you looking great all winter long. Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Bring broth, onion, jalapeA┬▒os, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven.
Make Ahead Tip: Store the spiced broth (Step 1) in an airtight container in the freezer for up to 3 months. Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent. In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup.
But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard. So once I learned how ridiculously easy egg drop soup is to make, I began tweaking my recipe until I found a good one. Everyone has their own preferences on whole eggs versus just egg whites, so go with what you like.
Begin by mixing up your stock (find a good quality stock) and seasonings, and bring it all to a boil. While the broth is heating, whisk your eggs together in a measuring cup so that they’re nice and smooth.

Once the broth comes to a boil, remove it from the heat and immediately pour in the eggs while using a whisk or fork to stir the broth in a circle to create the egg ribbons. This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.
Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain.
Total confession: I didn’t have chicken stock (gasp!!) so I used a bouillon cube and this recipe still worked great!! I’ve tried drizzling the mixed egg directly in the pan when stirring, over a fork, chopsticks, etc. I’m actually a very good cook so it irks me that something everyone says is so easy evades me. Turnips cook up soft and tender in place of potatoes, and scallions are used as a lower-sugar alternative to white onions. Even better, soup can help you meet your diet goals: studies show that soup produces greater feelings of satiety than other types of food. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Although nothing can replicate the distinct sweet, tart, floral taste of a Meyer lemon, you can use 2 tablespoons regular lemon juice plus 1 tablespoon orange juice to replace the 3 tablespoons juice in this recipe, and regular lemons for the zest.
Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons.

Unfortunately we don’t, but some people like consulting the MyFitnessPal app, so feel free to give that a try!
My daughter is allergic to sesame… is there something we can use in place of the sesame oil?
I’ve tried multiple different broth temperatures from simmering to hard boiling (yes I turn off the heat before adding the egg). We’ve read that adding a bit of vinegar to your broth is supposed to help the egg retain its shape, so you could try that! There’s something so satisfying about having a big howl of something warm while the rain and wind are blowing outside. Also, when soup is piping hot we eat it more slowly and that gives us time to notice when we feel full. Turnips cook soft and tender like potatoes to add great body and texture with a fraction of the carbs. You can spice it up with a dash of cayenne pepper, or top it with a dollup of fat-free sour cream to change things up.

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