I can’t believe we are headed into another weekend. My days blend together. Kylie has me up a couple times a night, but for the most part, she’s a good sleeper, as good as a two-month-old could be. On the downside, Brooklyn came down with a cold and it’s making its way through the family. So far my husband and I have only had a sore throat. Hopefully, it won’t be anything more than that. What better time for a classic soup, right?
Truth be told, I’m not a huge fan of the plain old egg, I have had my share of hard boiled eggs, but my favorite kind of eggs are usually covered in cheese or made into eggs Benedict with Hollandaise sauce. I have ordered egg drop soup from take out Chinese restaurants, without realizing just how easy it is to make at home. Although, I am a quarter Chinese, this is a soup I never encountered growing up until my 20’s. If you have ever wondered what goes into making egg drop soup, look no further. It only took me another 20 years to find out how to make it.
There’s a packet you can buy in the Asian or International section of your local grocery store called Egg Flower Soup, but after you make this at home, it pales in comparison. From start to finish, it takes about 10 minutes. There are so many variations of this soup out there, so go ahead and be creative. Think of this soup as a base and put your own ingredients in it (i.e., mushrooms, green onions, seafood, or fried wonton strips).
Quick and easy egg drop soup that your family will love.
Egg Drop Soup
- 3⅓ Cup water
- 2 Cubes chicken bouillon
- 1 Teaspoon sesame oil
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 4 eggs beaten
- salt and pepper to taste
- In a medium saucepan pour water and stir in bouillon cubes, soy sauce and sesame oil. Bring to a boil.
- While you are waiting for your base mixture to boil, mix cornstarch and water together and pour into saucepan once it begins to boil.
- Slowly stir in eggs.
- Add salt and pepper to taste.