Tuesday, January 11, 2011

Simple Egg Drop Soup


While we were in my hometown for Christmas, we visited a favorite Chinese restaurant. Since salad was not an appetizer option, my husband reluctantly ordered soup. And what do you know? "Hey Mikey, he likes it!" I believe his words were "Wow, this is surprisingly good. Do you think you could make this at home?"

Now when I get a soup request from the usual-soup-hater hubs, I take it and run with it! Here is a very basic recipe for this Oriental favorite. Feel free to add other veggies and/or top with crispy chow mein noodles, but even pared down as much as this is, it's still delicious!

Egg Drop Soup

2 c. chicken broth (or water and bouillon cubes, my old standby)
1/2 t. soy sauce
1/2 t. sesame oil
2 t. cornstarch
4 t. cold water
2 eggs
2 t. green onion, chopped

Bring broth, soy sauce, and sesame oil to a rapid boil. Mix cornstarch and water in separate bowl, then quickly stir into the soup. Beat the eggs in a separate dish, and then slowly add them as well. I found the easiest method to do this was to pour just a little bit, then stop, pour just a little bit, and stop. Repeat until you've poured in all the egg. Toss in the green onions and serve.

5 comments:

Andreia said...

Sounds super easy and very yummy - I will have to give it a try! :)

Angie said...

hi laun. I miss ya!

I made soup twice this week. I thought of you both times becasue you inspire me to be a "soup-ie"

Lindsay said...

Sounds easy-peasy. :)

Erin Brady said...

Oh, this looks so good. Thanks, I've been looking for a good egg drop soup recipe.;)

Danielle said...

Always wondered how to make ths!