Easy Egg Drop Soup

Little Sis LOVES Chinese food. She especially loves egg drop soup and lo mein. 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 like the plague. Luckily, there are a couple restaurants we can trust. Little Sis is allergic to peanuts, Big Sis is allergic to tree nuts, particularly cashews. So between the peanuts and cashews typically found at them, both of my sweetie pies are at risk if even one tiny piece of nut went astray. I have no doubt the use the same pan to cook up various dishes. So, good-bye Chinese food restaurants, sniff, sniff.

I did try to make egg drop soup 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, 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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Easy Egg Drop Soup

Course Soup

Cuisine Chinese

Keyword soup

Servings 2 8 oz servings

Ingredients

• 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

Instructions

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.

Little Sis enjoying her soup.

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Christine, aka happyvballgirl : )

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