Egg drop soup looks pretty impressive, but is actually quite easy to make! It's also one of Sak's favorites, and the protein from the egg makes it a very hearty, filling soup.
I started with
this recipe, though I mixed it up a bit and made enough to fill my giant stock pot with to save for work lunches!
Ingredients:
12 cups chicken broth
1 tsp grated ginger
4.5 tbsp cornstarch
6 eggs
2 celery sticks, chopped
1/2 onion, chopped
1 package shiitake mushrooms, sliced
several green onions, chopped
Start heating the chicken broth to a boil, and cut up all your veggies.
Off to the side, mix a little of the chicken stock with the cornstarch.
Boil the veggies and ginger in the chicken stock.
Stir in the mixed constarch, and make sure the whole pot of soup is up to a good boil. Now the fun part! Eggs!
Whisk the eggs together well, then slowly drip the mixture into the pot of boiling soup with a fork. It should cook on contact!
And then you're done! Tasty egg drop soup!
If you're going for a more health-conscious approach, you could also just use egg whites instead of the whole egg. And add in practically any vegetable you like! I think bamboo shoots would have worked nicely. Next time!
I feel like I've been cooking a lot more lately. Must be the cold weather, I've been craving so many comfort foods!
Ohh, I love eggdrop soup -- it's second to hot and sour in my book! Thanks for the recipe, that sounds delicious right now!!
ReplyDeletei never though of making my own egg drop soup--i'm going to have to make this soon!
ReplyDeleteMmm! Wish we were neighbors! :oP Cute bowls!
ReplyDeleteI love soups! This one looks hearty and delicious. Have a great weekend!
ReplyDeleteThe adding of the egg part looks so cool, this soup looks very good!
ReplyDeleteLoving all the comfort food recipes lately!! Bookmarking to make next week! Thanks.
ReplyDelete