Thursday, January 6, 2011

Egg Drop Soup

In 30 years of life, I have never had egg drop soup. When we order Chinese food, we always went for the won ton soup. Being that we are trying to get off our carb addiction, I decided to give making this soup a try.

The first thing you need for egg drop soup is, of course, eggs. Three of them.

Which you will crack open and beat up for a few seconds

Then you are going to measure out 4 cups of chicken broth.

Then take 1/2 a cup of that, and set it aside. You are going to mix in to that 1/2 cup, 1 Tbsp of corn starch

Now leave it alone.

We of course are going to need some chopped up green onion. Three to be precise

And grate up some of this ugly thing...about 1 tsp

Real ginger seriously makes this come alive so step away from the powder!

We also need 3/4 cup of mushrooms.

Sliced up, or in my case, chopped pretty small. My husband isn't the hugest mushroom fan so I was trying to keep it manageable for him.

You also need 1Tbsp of soy sauce, and about 1/4 tsp of pepper.

In a pot, combine the chicken broth (3.5 cups), the green onions, ginger, mushrooms, soy sauce and pepper. Bring it to a boil.

Once it is boiling, add the cornstarch mixture (give it a stir first)

Let that simmer for about a minute. Now, slowly add those beaten eggs, stirring as you do. They will form threads all throughout the soup. Turn the heat off and serve!

It was seriously delicious. My non-mushroom liking husband went back for seconds. A serious hit!

I served it with ginger and soy sauce broiled salmon and a side salad. It was a wonderful meal.

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