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Bok Choy Egg Drop Soup

Bok Choy Egg Drop Soup

The ultimate comfort food for winter, Bok Choy Egg Drop Soup combines fresh vegetables and egg whites in a flavorful broth. Perfect for a quick weeknight dinner or a cozy lunch, this easy recipe will surely warm your soul and satisfy your cravings tonight!
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Servings: 8 servings
Course: Soups
Cuisine: Asian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 carrots carrots peeled and sliced
  • 1 celery stalk celery stalk diced
  • 1 yellow onion yellow onion small, diced
  • 1 garlic clove garlic clove minced
  • 1 tablespoon ginger fresh, minced
  • pinch kosher or sea salt kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 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 egg whites
  • 2 green onions green onions chopped
  • 2 tablespoons cilantro fresh, chopped

Equipment

  • Saucepan
  • Wooden Spoon
  • Peeler
  • Whisk
  • Slow Cooker
  • Cutting Board
  • Chef's Knife

Method
 

  1. Add all ingredients except bok choy, egg whites, green onion, and cilantro to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add bok choy, stir and continue cooking just until wilted, approximately 5 minutes.
  2. In a small bowl, whisk egg whites until frothy. When the soup is hot, slowly stir while drizzling the whisked egg whites into the soup. Once all egg whites are incorporated, cook for an additional two minutes.
  3. Ladle into bowls, and top with green onion and cilantro to serve.
  4. Follow the same instructions above for prep, then cover and simmer until veggies are tender, approximately 2 hours. Stir every 15 minutes to prevent sticking. Add bok choy and egg whites as directed in recipe.