I may have found my new favorite recipe for the fall/winter. It’s been unseasonable cold here for November and last night soup was the perfect thing for dinner. I have been wanting to try to make my own egg drop soup since it’s one of my favorites but usually made with chicken broth. I didn’t think it would be this easy and fast, or good though!
- Bring 3 cups of vegetable stock with a couple pinches of salt to a boil on the stove
- chop up carrots, shitake mushrooms and green onions and add to soup
- combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl and add to soup.
- half scramble 1 egg in a bowl and add it a little at a time to the boiling soup
Once you add the egg your soup is done and ready to eat, it’s that easy! I added a little liquid aminos to mine for taste also. Soy sauce also works. Enjoy!