Super Easy Egg Drop Soup

This is one of favorite lunches.  I make it at least once a week.  It is fast, tasty and has only a few ingredients.  You can totally mix and match the veggies.  Even just the eggs and thickened broth are tasty.  Its definitely a comfort food!   It is also only has about 150 calories for a huge bowl. Yum!

Egg Drop Soup:
4 c. chicken broth (I use 4 bouillon cubes and 4 c. water)
1/4 tsp. ground ginger
1 1/2 Tbsp. cornstarch
3 eggs, beaten
Lots of salt and pepper to taste!

There are two ways to do this recipe:

If you do have canned chicken broth:
1. You can put 3/4 c. of the chicken broth in a small bowl with 1 1/2 Tbsp. of cornstarch.  Whisk it together.  Set aside.
2. Put the remaining broth (3 1/4 c.) into a saucepan on the stove and heat up.  Throw in the ground ginger while its heating up.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point.  Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again.  Slowly pour the broth/cornstarch mixture into the soup.  Stir until thickened (a minute or two).  Serve!  Top with lots of salt and pepper!

If you DON'T have canned chicken broth:
1. Put 4 c. water and 4 chicken bouillon cubes in a saucepan and heat until cubes are dissolved.  Add ground ginger.
2. Take a measuring cup and scoop out 3/4 c. of the broth.  If you mix the cornstarch into the super hot broth immediately, it will cook into these chewy weird balls.  So I put the 3/4 c. broth into the freezer for a few minutes.  Once its lukewarm, I pull it out and mix the cornstarch into that broth and then set aside.
3. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
4. You can throw in the veggies at this point.  Things like mushrooms and green onions get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
5. Bring broth (with eggs and veggies) to boiling again.  Slowly pour the broth/cornstarch mixture into the soup.  Stir until thickened (a minute or two).  Serve!  Top with lots of salt and pepper!


Coming soon...
Turkey with Peanut Sauce
Quick Paella
Spicy Soup
Green Enchiladas
Thai Noodles with Pork and Cabbage
Healthy Lime Chiffon Pie
and more...