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Weeknight Egg Drop Soup
Servings: 4 servings
  • 4 cups of chicken stock , divided
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 eggs
  • pepper , to taste
Garnishes (add ins):
  • Spinach , chiffonade (the smaller the spinach is shredded the more likely the kids will eat it: I think that’s actually a famous quote.)
  • Green onions , finely chopped
  • Mushrooms , sliced thinly
  • Frozen Peas , defrosted
  • Tofu , cut into smallish chunks
  • Soy Sauce
  • Sriracha
  1. In a large saucepan, bring 3 cups of chicken stock to a boil. Add the ginger, garlic powder, and salt. Reduce heat and allow to simmer for 5 minutes or so.
  2. While the soup is simmers, rummage through the fridge and find any veg that you think might taste good in the soup. Chop them up and put them in little bowls that will be served at the table.
  3. Pour the remaining cup of stock into a bowl. Add the cornstarch, and whisk until well blended.
  4. Add the stock-cornstarch mix to the soup, and combine. Allow to simmer, stirring occasionally until soup takes on a sort of silkiness. About 3-4 minutes.
  5. In a small bowl, whisk the two eggs together.
  6. Slowly pour the eggs into the soup, whisking the soup vigorously with a fork as you do. This will create those yummy eggy strands that makes egg drop soup so delicious!
  7. Add pepper, to taste, if you want. Adjust any seasoning, if necessary.
  8. Ladle into bowls and serve.
  9. Let everyone customize their own egg drop soup. Enjoy!