Egg Drop Soup Recipe
This simple, yet oh so satisfying Egg Drop Soup can be made in no time.
As I write this post, a mound of clothes in my room beckons me, or rather, mocks me. Can you hear it? I can. It’s not nice.
I’m in the beginning stages of decluttering. Hopefully once and for all. You see, a few weeks back a friend of mine, Kristen, from Dine and Dish, mentioned reading a book on the art of decluttering, The Life-Changing Magic of Tidying Up. I wasted no time and ordered it right away. I’ve been feeling quite overwhelmed with the lack of order in our home: The stacks of books and papers and clothes and random things I’m not sure what to do with, the cabinet of electronic boxes and instructional booklets, the drawer of chargers and tangled cords … all of it. I’m just overwhelmed with being overwhelmed.
Kristen’s recommendation was timely. Even though I’m not Japanese and I don’t believe objects have feelings, I have been inspired by Marie’s approach to tidying up. So today I begin the long process of decluttering. My clothes are the first step.
While gathering all of my clothes to one area (starting with all of the shirts), as Maria recommends, I began thinking of what I could prepare for a quick lunch. Something that wouldn’t interrupt my important work. Something quick. Something easy. And it occurred to me that I made and photographed this Egg Drop Soup just last week. Perfect!
Egg Drop Soup is not only quick and easy, but comforting too. And with that mound of clothes growing, I’m thinking I’m going to need a whole lot of comfort. I can’t tell you how much I enjoy this simple soup.It’s easy to keep the ingredients for this Egg Drop Soup recipe always stocked up to be able to whip it up for a quick lunch or light dinner. Today I added a bit of sriracha hot sauce to spice things up a bit. I need all the help I can get to tackle that heap of shirts. A little bit of spice may just do the trick. We’ll see. If you don’t hear from me, send in reinforcements armed with trash bags. Over and out.
A few Egg Drop Soup recipes notes:
- Many Egg Drop Soup recipes call for using cornstarch to thicken it up. I’ve made it both ways and honestly don’t care for adding it. Less is best in my book. But if you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.
- For a spiced up version, add a bit of sriracha hot sauce and/or ground red pepper to taste. I do like it spice-say!
- 32 ounces chicken broth
- 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 2 eggs, beaten
- ¼ cup chopped green onions (about 2 green onions)
- salt and pepper
- Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
- Slowly stream in beaten eggs while stirring the soup in one direction.
- Add green onions. Salt and pepper to taste.
For a spiced up version, add a bit of sriracha hot sauce or ground red pepper to taste.
Here are some of my other favorite soup recipes you may enjoy: