Go Back
+ servings
Print Recipe
3.86 from 7 votes
SkinnyMS

Bok Choy Egg Drop Soup

This Asian-inspired soup is a great way to start off a meal and tastes fantastic.
Course: Appetizer, Dinner, Soup
Cuisine: Asian
Keyword: dairy-free, Low-Carb, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 37kcal
Author: SkinnyMs.

Ingredients

  • 3 carrots peeled and sliced
  • 1 celery stalk diced
  • 1 yellow onion small, diced
  • 1 garlic clove minced
  • 1 tablespoon ginger fresh, minced
  • pinch 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
  • 2 green onions chopped
  • 2 tablespoons cilantro fresh, chopped

Instructions

  • 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.
  • 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.
  • Ladle into bowls, and top with green onion and cilantro to serve.

Stovetop Method

  • 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.

Nutrition

Serving: 1cup | Calories: 37kcal | Carbohydrates: 6g | Protein: 3g | Sodium: 236mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1