September 20, 2017
I really enjoyed eating Egg Drop soup when I lived in the US but I find that in Canada most of the restaurants, in BC and Alberta at least, do not offer it. So I have been working on perfecting my own recipe. This is a great recipe for a cold winter night that will warm you up.
I really like this recipe as it a quick and economical meal that included lots of veggies and protein. It is also very adaptable to whatever veggies you have on hand, and is easy to scale up if needed. In fact most of the amounts I have estimated because I tend not to really measure when making this, so feel free to add more or less of anything to suit your taste.
I like to make this with home made chicken bone broth, as I like the added nutrition. However high quality commercial chicken broth is good in a pinch. Also feel free to substitute vegetable broth.
Egg Drop Soup: A Great Recipe for Winter Nights
Ingredients
- 4 Cups Chicken/Veggie Broth
- 2 Cloves Garlic
- 1 tsp Grated Ginger
- 1 tsp Sesame Oil
- 3 Tbs Soy Sauce
- 1 Tbs Rice Vinegar
Directions
- Add ingredients to a sauce pan and bring to boil
- Optional: Mix 2 Tbs Cornstarch into ¼ cup of water. Mix well and add to broth to thicken.
- I like my soup a little bit thicker, however you can also let broth cook down or leave as is.
- Add 2-3 cups Chopped Veggies to Broth
Suggestions Include:
- Bok Choy
- Mushrooms
- Green onion
- Bean Sprouts
- Green or Red Peppers
- Carrot
- Peas
Directions
- Let veggies cook to what texture you prefer, it’s up to you whether you prefer crisp or softer veggies.
- In separate bowl beat 2-4 Eggs well.
- With soup at a boil, start stirring the pot with one hand while you slowly pour the beaten eggs into the broth. You want the eggs to cook in strands.
That’s it! Ladle soup into bowls and enjoy!
