EGG DROP SOUP

Egg Drop soup is a healthy and delicious soup that you can make in 20-25 minutes. There are only a few ingredients and it’s so easy to make. We made it last night and brought it over to our friends’ house and everyone loved it, even got a compliment from our friends’ daughter who is 7 years old. So, I am pretty confident that you will like this recipe, if you like Egg Drop soup. They said kids don’t lie.

Most Chinese restaurants in USA serve Egg Drop soup and if you know how easy it is, you’d probably make it all the time. The hardest part is probably waiting for the soup to come to a boil.

Let’s cook some food!

I use the following ingredients in my pantry to make this delicious soup; corn starch for thickening agent, low-sodium chicken broth, garlic powder, Golden Mountain Seasoning Sauce (or light soy sauce) and fresh ground pepper.

First of the fresh ingredients, eggs. Just regular eggs. You only need 2 eggs to make a pot of soup for 4-6 people.

Next, the mushrooms. You can leave them out if you are not a fan. You can use sliced white button mushrooms or any mushrooms really. I found these beautiful organic Brown Clamshell mushrooms at my local grocery store. All I did was cut the base where they are connected, then break them apart. They come out of the package very clean and they were perfectly fresh and delicious.

Next, fresh grated ginger. My trick is, I froze it before grating, I found it is so much easier to handle when it’s frozen. Peel the area you want to use with a knife or the back of a spoon, then use a microplane to grate them. Ginger is very strong so you won’t need much, that’s why I only used 1/2 teaspoon. After you are done grating, put it in a zip log bag and place back in the freezer. It lasts for a few months.

Heat up the chicken broth in a medium sized pot. Add garlic powder, grated ginger and Golden Mountain Seasoning Sauce (or light soy sauce). Bring the chicken broth to a boil.

While waiting for the broth to boil, beat the eggs in a small bowl.

Scoop out about 1/4 cup of the chicken broth into another small bowl and mix in corn starch.

Add mushrooms to the broth. Allow the mushrooms to cook in the broth for 2-3 minutes.

Add corn starch mixture to the pot. Stir and allow it to cook for 1 minute.

Stir the soup into a circle and drop eggs into the pot slowly. Let it cook for 1 minute.

Serve hot, sprinkle chopped green onion before serving.

If you like spicy soup, you will probably like Hot and Sour soup I made a few weeks ago. Hope you try both recipes. The recipe for Egg Drop Soup is below.