Wednesday, July 9, 2014

Homemade egg drop soup

We had Chinese NON-take out night the other night.  Here is a simple recipe we used for egg drop soup.

2 Cups chicken broth
1 tablespoon soy sauce
salt/pepper to taste
2 large eggs
chives for garnish

In a saucepan bring the chicken broth to a light simmer.  Add soy sauce and salt/pepper to taste.  In a separate cup whisk the eggs.  Stir the soup into slow vortex and slowly drizzle in the eggs.

Let the soup simmer for another few minutes and it is ready to serve.   Add chopped fresh chives to garnish.



1 comment:

  1. For a heartier soup, add spinach and/or kale, sliced mushrooms and chopped green onions - or whatever else you might like.

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