My girls and I love Egg Drop Soup! We get it every time we go to a Chinese restaurant. It isn’t necessarily my husband’s favorite thing but he doesn’t dislike it. No matter, this was for me and my girls.
I remember my college roommate making it one time sophomore year; it looked so easy and tasted delicious. Fast forward 20 years and I decided to give it a try myself. Guess what, it is easy and delicious!
I don’t know that carrots are a traditional ingredient in Egg Drop Soup but I like carrots in soup, so I added them. That is the beauty of making your own food at home. You can make it however you want. I did chop up my veggies earlier in the day so we could just throw everything together right before dinner.
This is not only easy and delicious but it comes together in a few minutes! Your kids can help make it if you want… fun for the whole family!
And my husband, he said he liked it better than the restaurant version. I don’t know about that but I’m glad he thinks so.
Egg Drop Soup
4 c low-sodium Chicken Broth
1/3 c Carrots, cut into small matchsticks
1 T Cornstarch
2 T cold Water
2 Eggs, beaten
1 tsp low-sodium Soy Sauce
2 tsp Sesame Oil (optional)
1 Scallion, chopped (for garnish)
Pour chicken broth into a pot; add the carrots.
Bring to a boil then reduce to a simmer; simmer for 5 minutes.
In a small dish, dissolve the cornstarch in the cold water; add to pot and stir.
Slowly pour in the beaten eggs while stirring or whisking constantly.
Season with soy sauce, sesame oil and a little bit of pepper; stir to combine.
Taste and adjust seasoning as necessary.
Ladle into bowls and garnish with green onions.