Monday, April 15, 2013

Easy Egg Drop Soup

Little Sis loves Chinese food. She especially loves egg drop soup and lomein. But ever since she had an allergic reaction to what I'm guessing was some trace peanuts that must have been in the beef and broccoli she ate for lunch one day, we now avoid Chinese restaurants (there are a couple exceptions) like the plague. Between the peanuts and cashews, both of my sweetie pies (Little Sis is allergic to peanuts, Big Sis is allergic to tree nuts, esp cashews) could be taken down if even one tiny piece of nut went astray, especially since I have no doubt the use the same pan to cook up various dishes. SOOOO, good-bye Chinese food. I did try to make some at home once, but it just wasn't as good. So you can bet I was excited when I ran across this egg drop soup recipe that the whole family loved. It's based off Allrecipe's Easy Egg Drop Soup, but not as thick and eggy (haha), so here's my version. Now that I have a good egg drop soup to start with, I'm definitely going to work on the lo-mein and meat dish side of the meal - maybe sweet and sour chicken or beef and broccoli! So stay tuned... :)


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Egg Drop Soup

16 oz water
1 1/2 tsp Herb Ox Instant Boullion Seasoning (contains NO MSG!) - or other instant boullion
1 Tbsp diced green onions (optional)

1/2 Tbsp cornstarch
1/8 tsp sugar
2 tsp soy sauce
2 Tbsp water
1 egg
2 tsp cold water

1. Heat water, boullion and green onions in a sauce pan over medium-high heat.
2. Mix sugar, soy sauce, cornstarch and 2 Tbsp water in a small bowl until smooth and stir into broth. Bring mixture to boil high for 1 minute, then reduce to medium-low heat.
3. Beat egg with 2 tsp cold water. Using a fork or wire whisk, stir egg mixture into soup and cook until eggs are done, about 2 mins.

Makes 2 8oz servings.



Little Sis enjoying her egg drop soup.


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Christine, aka happyvballgirl :)

2 comments:

bentodays said...

Looks lovely and I have had this various times but not made it at home before. Thanks for sharing the recipe!

happyvballgirl said...

My pleasure, Jean! I've tried several recipes before and this version is definitely my favorite. :)