There are times in life when you just need a quick, easy, tasty and meatless meal. Lent is one of those times, and Walmart asked the Walmart Moms to share a meatless meal that can be enjoyed in this season. I’m sharing my recipe for homemade Egg Drop Soup.
Yes, I know, Asian food doesn’t seem very Lenten. Go with it 🙂
This soup is a winner on so many fronts. First off it is very tasty and filling–comfort food even. It’s extremely inexpensive and (if you use powdered ginger instead of fresh) you probably keep the main ingredients in the house at all times. Finally, it’s SO FAST. Really, from start to finish you can have this on the table in just the amount of time it takes for water to boil. That means it’s a great thing to make for a last minute dinner or a quick lunch.
All you need to make Egg Drop Soup at it’s most basic is broth and eggs. I like a bit more pizzaz then that, so I add some ginger for a little Asian flavor and kick, some raw green onions or scallions for a burst of flavor and crunch, and a bit of cornstarch to keep the eggs threads nice and smooth.
The process is simple. You start by putting your ginger (and any other spices) in your broth and heating it to a boil. In a pinch you can use bullion and water–but of course real broth or stock tastes better (and less salty).
1. Add your cornstarch to your eggs and beat well. You can skip the cornstarch, but the first recipe I ever used suggested it and I’ve always used it. Beat/wisk the eggs really well–you want the proteins in the white all broken down so that the egg will drizzle and pour like water.
2. Take the hot broth off of the heat and then drizzle the egg mixture in to the broth while mixing. This will cook the egg “threads”.
3. Don’t use a whisk to do this. That was a mistake. Usually I use a wooden spoon. Don’t worry if the eggs start out floating on top of the broth because:
4. After the soup has set for a few minutes the egg threads will sink down into the soup.
Garnish with some sliced green onions and serve hot.
- Chicken Broth
- 1 tsp Fresh Ginger (or 1/2 tsp powdered)
- 2 eggs
- 1/8 tsp cornstarch
- Green Onions (for garnish--2 or 3)
- Add the ginger to your broth and bring to a boil.
- In a small bowl whisk the egg and cornstarch together.
- Take the broth off the heat and slowly drizzle the egg mixture into it, stirring as you go.
- Let the egg settle in the broth for a minute or two.
- Serve the soup with a garnish of sliced green onions sprinkled on top.
- You can make the broth from scratch, use boxed, use canned or even use bullion cubes and water in a pinch.
- You can use one, two or three eggs. Two makes it PLENTY eggy.
- You can adjust the broth by adding garlic, salt, pepper or any other spices you enjoy.
So what are some of your favorite meatless meals?