I love soup.
I could eat it for every meal if I had the opportunity. I eat all kinds of soup, from ramen to loaded potato soup. Most mornings I love to make egg drop soup. This type of soup is originally from China.
Egg Drop Soup is really easy to make and very customizable. Different veggies and go in, as well as different forms of protein. You could make full of spinach and crab, or have it plain and add a bit of chili oil. The way I make the soup could feed up to four people, but I end up eating it all by myself.
photo credit: The Woks of Life
six cups of chicken stock, or veggie stock.
cut 2-4 green onions
2-3 cloves of garlic
chili pepper flakes
whatever veggies and proteins you want to add
chili oil, if wanted
How to make the soup:
Boil the chicken or veggie stock in a pot
Mince the garlic and add it to the pot
Grate ginger into broth
Shake white pepper and salt into broth for taste
In medium bowl crack four eggs and stir
Dice up green onions, put half into eggs
Add white pepper, salt, chili pepper to taste
Add two tbsp of cornstarch into a small bowl
Stir in two tbsp of water
Add chili pepper flakes to the slurry
If you want to add any protein or veggies do it now
If the protein needs to be cooked ahead of time, cook it while the broth is boiling
Add the eggs to the boiling broth, let it sit for two minutes
Stir in cornstarch slurry and let sit for another minute
Put soup into the bowl and add green onions
Add some sesame oil and chili oil, if wanted