The kids and I love soup so we try to eat it when Mr.Picky is gone, so we don’t have to listen to complaining. It is August which is usually warm for us here in the Pacific Northwest but it started raining. So with rain came Egg Drop Soup for dinner. Both children love it and quoting my five-year old “I could eat this for breakfast, lunch and dinner”.
A couple of times a week I try to make meatless meals. Usually when Mr.Picky (my meat and potato man) is not joining us for dinner. We had plenty of protein in the egg and I add some sautéed chard out of the garden to mine.
I adapted the recipe from The Kitchn-How to Make Egg Drop Soup . The directions are easy and The Kitchn gives a variety of ideas you can add to your soup. There is great photos on how to pour the egg into the soup at the link above. This is exactly how I made my soup to my taste.
Egg Drop Soup:
- 4 cup chicken stock
- 1 Tbs plus 1 tsp cornstarch
- 2 eggs
- 1 1/2 tsp fresh ginger, grated
- 2-3 cloves garlic, pressed or crushed
- 1 Tbs liquid aminos or soy sauce
- salt and pepper to taste
- 1/4 tsp chinese five spice seasoning
- green onions, chopped
In a medium sauce pan in about 1 tsp olive oil heat fresh ginger and garlic until fragrant. Add in chicken stock.
Simmer on medium for about 15 minutes. At this point you could add any vegetables and cook until done. I think corn, peas, and mushrooms would be wonderful in this soup. Remove 1/4 cup of stock and mix with 1 Tbs cornstarch until smooth, mix this back into the pot. Bring up to a good simmer, as soup begins to thicken add soy sauce and seasonings.
Taste the soup to see if you need addition seasonings for your taste. Meanwhile whisk together 1 tsp cornstarch and 2 eggs.
While the soup is on a low simmer, slowly stream the egg mixture into the soup. Cook for another few minutes.
Serve hot and with a few green onions atop the soup.