egg drop soup

here's my recipe for egg drop soup!! hope you enjoy it! this was born out of boredom with eggs for breakfast, i needed something to mix it up! 

ok so, a caveat: i never measure ingredients so this might be hard to replicate. make it to taste!!


the ingredients

-  10 eggs (makes a really thick soup, so if you want more broth, use less), beaten

-  64 oz chicken stock (i used Imagine brand, gluten free! no sugar!)

- onion powder, to taste (didn't have real onion, also i like a lot)

- garlic powder, to taste (same)

- ginger, hearty shake (powdered again)

- sesame oil, long pour

- tamari, slightly shorter pour (unless you like salty. can use soy sauce)

- ~1tbsp arrowroot powder (or other thickener, like corn starch)

- ~2 tbsp hot water

the method

combine all ingredients except eggs in pot, bring to boil. 

dissolve arrowroot (or other thickener) in water

stir arrowroot mix into stock, bring to boil and simmer until desired consistency

put beaten eggs into a measuring cup, or cup with spout

pour eggs over boiling stock

the notes

the result isn't pretty, but its SO good. i don't know how chinese chefs get those awesome ribbons of egg, but i would hazard a guess that it has something to do with a thinner broth and a higher broth to egg ratio. i like mine protein packed. 

i also stirred in some asian salad greens from my farm share at the end (bok choy leaves and an asian lettuce mix, i hate salad. seemed like a good use) and it made it look a little more appealing visually. 

you could probably improve on this by sautéing fresh onion and bok choy stems with garlic, then adding the broth and continuing from there... 

tell me if you make it! and what you think! 

people look at me weird, but i love it for breakfast.