1 egg

2 egg whites

6 cups chicken broth

1 TBSP soy sauce

1 TBSP oyster sauce

1 TBSP sherry

1/2 TBSP Kosher salt

2 TBSP cornstarch mixed with 1/4 cup Water

Put the egg and egg whites into a small bowl and set aside. Bring the broth to a boil, then reduce to a simmer and add the soy sauce, oyster sauce, sherry and salt. Sowly add the cornstarch mixture until the Soup thickens and clears (skip for thin liquids portion of diet).

Lightly beat the eggs until broken up but not bubbly. Remove the soup from the heat and immediately pour the eggs in a low and steady circular stream while stirring the soup constantly. Serve immediately.

Ooh, this would be perfect for lunch's since I am constantly in the lab. I could just sip that down when I get the chance. Maybe even use some unjury chick broth protein powder.... hm. Thank you for the recipe.

Sounds good. I am saving this one.

Thanks for sharing!!! I had our local chinese resturant make me a special batch of soup for me when I was in liquid stage. Gonna try to make it myself next time:)

This sounds really good! Cant wait to try! TY for sharing!

Anyone had hot & sour while in their liquid stage? I'm thinking if I just eat the broth while i'm on liquids only it would be good with that unjury protein powder or the flavorless powder (not sure yet since I am not on a pre-op diet yet). Once i'm on mushies or soft food could I have the tofu and some of the other stuff in the soup?