We all know eggs are pricey right now so if you have a couple that are close to expiration and can't stomach another over easy egg - make my 10 minute egg drop soup! It's one of the easiest soups to make and minimal ingredients. If you like more broth than egg, I recommend doing one egg and if you like a good amount of egg, add in two eggs. I love this one paired with my Pineapple Fried Rice.
What You'll Need:
• 4 cups chicken stock or chicken bone broth
• 1 tsp dried ginger
• 1 tsp onion powder
• 1 tsp garlic powder
• 1-2 tbsp tamari (gluten free soy sauce)
• 1 tbsp arrowroot starch + 2 tbsp stock or water (slurry)
• 4 green onions
• 1-2 eggs, scrambled
• Splash of toasted sesame oil
• Salt & Pepper to taste
How To:
≥≥ In a pot on the stove, add in your chick stock, dried ginger, onion powder, garlic powder and tamari to a slow boil.
≥≥ In the meantime, chop up your green onions and set to the side. Scramble one to two eggs in a bowl and set to the side.
≥≥ Once your broth mixture is boiling, slowly pour in (and continuously stir) your slurry mixture to thicken up the broth slightly.
≥≥ Bring back to a boil and once it's thickened up, create a circular motion in the broth with your spoon. Continuously stir and slowly pour in the scrambled eggs. This will create the egg ribbons and immediately cook the egg.
≥≥ Throw in your green onions and a splash of toasted sesame oil. Salt and pepper to taste.
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