Tour de Soup Series: #4 Egg Drop Soup

Seriously, where has the time gone? I can’t believe we are headed into another weekend. My days are still blending together. Kylie has me up a couple times a night, but for the most part, she’s a good sleeper, as good as a two-month-old could be. On the downside, Brooklyn came down with a cold and it’s making its way through the family. So far my husband and I have only had a sore throat. Hopefully, it won’t be anything more than that. What better time for soup, right?

With all that said, this soup series has been a saving grace when it comes to post ideas. It has helped me to not think too much about what I should post. I’m not a huge fan of the plain old egg, unless it’s covered in cheese or Hollandaise sauce. I have ordered this through take out Chinese restaurants, without realizing just how easy it is to make at home. Although, I am a quarter Chinese, this is a soup I never encountered growing up until my 20’s. If you have ever wondered what goes into making egg drop soup, look no further. It only took me another 20 years to find out how to make it.

There’s a packet you can buy in the Asian section of your local grocery store called Egg Flower Soup, but after you make this at home, it pales in comparison BIG time. Not only do I like it for its simplicity since I thought Zuppa Toscana was the easiest. From start to finish, it takes about 10 minutes. There are so many variations of this soup out there, so go ahead and be creative. Think of this soup as a base and put your own ingredients in it (i.e., mushrooms, green onions, seafood, or fried wonton strips).

Egg Drop Soup

Serves: 4

Total Time: 10 minutes

Ingredients:

  • 3-1/3 cups water
  • 2 bouillon cubes, chicken flavored
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon and 1 teaspoon cornstarch
  • 2 tablespoons and 2 teaspoons water
  • 4 egg, beaten
  • salt and pepper to taste

Directions:

  1. In a medium saucepan pour water and stir in bouillon cubes, soy sauce and sesame oil. Bring to a boil.
  2. While you are waiting for your base mixture to boil, mix cornstarch and water together and pour into saucepan once it begins to boil.
  3. Slowly stir in eggs.
  4. Add salt and pepper to taste.

Author: Desiree Haros

A writer of essays, a sci-fi trilogy, and short stories. Among other things, she is also a wife, mother, foodie, bibliophile, and creator of things that involve knitting needles.

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