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

Ingredients:

six cups of chicken stock, or veggie stock.

cut 2-4 green onions

2-3 cloves of garlic

Some ginger

four eggs

chili pepper flakes

white pepper

salt

cornstarch

water

sesame oil

whatever veggies and proteins you want to add

chili oil, if wanted

How to make the soup:

Broth:

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

Egg mixture:

In medium bowl crack four eggs and stir

Dice up green onions, put half into eggs

Add white pepper, salt, chili pepper to taste

Cornstarch slurry:

Add two tbsp of cornstarch into a small bowl

Stir in two tbsp of water

Add chili pepper flakes to the slurry

Soup:

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

Finished project:

Put soup into the bowl and add green onions

Add some sesame oil and chili oil, if wanted

and ENJOY!