Egg Drop Soup

>> Wednesday, December 23, 2009

This is a super easy and cheap dish to make for a crowd. I love it because it's so easy and comes together in a flash! We served it with potstickers from the frozen section of the grocery store for a really fast meal.

I'm not a huge Chinese food fan, but I do really like egg drop soup. The problem with soup from every restaurant I've been to is that it's usually really greasy. This soup doesn't have that problem, and I think it tastes just as good as any soup I've ordered at a restaurant. Next time I make it, I think I'm going to add mushrooms.

If you want, you can make it totally vegetarian by using vegetable stock in place of the chicken stock! It's an awesome meatless meal.

4 cups chicken broth
1 tablespoon freshly grated ginger
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
green onions, sliced

Pour 3 cups chicken broth into a large pot. Add ginger, green onions and salt. Bring to a boil.

In another bowl, combine remaining chicken broth with cornstarch, mixing until cornstarch is completely dissolved. Set aside. Whisk eggs together, then pour slowly into the boiling broth mixture, stirring constantly.

After the eggs are poured in, then add the cornstarch. Serve immediately.

Are you ready for CHRISTMAS?!
I can't believe we're down to 2 days now!


Anonymous,  December 25, 2009 at 11:47 AM  
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