recipe link is at the bottom of this post, i adjusted it to be more macro friendly and single portion
1 egg
65 g egg whites
2 cups of chicken broth
1/4 tsp sesame oil
pinch of salt, white pepper, sugar, and msg
0.75 tbsp cornstarch (mix into 1/8 cup of water to make a slurry)
1 green onion, chopped
optional:
1/4 cup frozen corn
handful of spinach (did not use this particular meal so not included in mfp ss)
turmeric (for color)
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bring chicken broth to a simmer and add in sesame oil, salt, white pepper, sugar, msg, and turmeric (if using)
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pour in the cornstarch slurry while continuously stirring
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lightly beat the egg and egg whites in a bowl, but keep some separation of yolk and egg whites to have that egg drop affect. add the egg mixture into the broth while stirring the broth. keep in mind that the speed of your stirring as you add the egg affects the size of the “egg flowers.” (i personally like to let it sit for a sec before stirring slowly, but you can experiment with it)
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after the egg is cooked, add in the corn, spinach, green onion and simmer for a couple more minutes until fully cooked
recipe credits: https://thewoksoflife.com/egg-drop-soup/#recipe
by littlest_nugget