Recipes · Soups

Egg Drop Soup: #3 of Soup Month

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.  img_4348
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!  img_4350

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 Soupimg_4355

Serves 4

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.

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