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!