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Sunday, May 6, 2018

Egg Drop Soup


Put that takeout menu back in the drawer - in ten minutes you can be slurping your own fresh, hot egg drop soup! As a lover of soup (no matter the time of day) I love this even for breakfast. Or you can enjoy it for dinner paired with Vegetable Fried Rice.

Gluten-free (with gluten-free soy sauce)

1-2 eggs (your choice)
2 cups organic low-sodium vegetable broth
2 green onions
1 Tbsp. soy sauce
Garlic salt/pepper

Optional add-ins: I almost always use frozen peas because it's so convenient. You can also add spinach, corn, mushroom, etc.

Slice green onions.
Heat vegetable broth, soy sauce, green onions, garlic salt/pepper, and any additional add-ins in saucepan over med-high heat. Bring to a simmer.
Beat eggs in a bowl.
*Slowly* pour eggs into simmering broth while stirring clockwise to create egg ribbons.
Let heat for a minute. Season to taste with additional salt/pepper if needed.

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