In the south, Mother Nature has teased us with a cold snap that jarred me into a soup mood. One of my favorite soups by far is Egg Drop Soup. Far more than a precursor to a Chinese feast, egg drop soup is low in calories and high in protein; making it an ideal choice for an anytime meal. With about ten minutes, and a few staples from a well stocked pantry, you’ll be slurping in no time. 3 Organic Eggs, beaten 1 Bunch, Green Onion, finely chopped 6 C Broth (chicken or vegetable)
1 Tsp Ginger, powdered or grated 2 Tbsp Sweet Soy Sauce 2 Tbsp Sesame Oil
Over medium heat, bring 6 cups of broth to a boil and lower to a simmer.
Add in the ginger, sesame oil and sweet soy sauce. While stirring the broth, slowly drop splashes of the beaten egg into the swirling liquid.
After all the egg has been incorporated, add in the chopped green onion and let it heat throughout.
Serve immediate and wipe your chin, please.
Worthy Mentions: *while it is typical of restaurants to add cornstarch as a thickener, l have chosen not to in my recipe. lt purely comes down to a preference. *speaking of preferences…l prefer using sweet soy sauce rather than regular soy in this recipe. Regular soy is fine, but if used opt for a lower sodium broth as to not create a salt fest in your mouth:)