Recipe: Egg Drop Soup

I love simple recipes that taste like much more than the sum of their parts. Egg drop soup is my chicken noodle soup. It’s how I make sure I eat enough bone broth and stave off colds. It’s great for breakfast, lunch, dinner or even as a snack. It warms you right up on a chilly fall/winter day. And the bright color and little egg “noodles” floating around warm my heart :) Perhaps best of all, egg drop soup is ridiculously simple to make. Traditionally a Chinese soup, it’s literally an egg dropped into some broth. Quality ingredients make all the difference here, so don’t even think about using a store-bought broth…

Ingredients: (per serving)

• one bowl of homemade bone broth (preferably chicken, but any kind will work)
• one egg
• 1 stalk of green onion, thinly sliced
• sesame oil (optional)
• salt and pepper to taste

Preparation:

1) In a small saucepan, bring broth to a boil and cook until heated through. Season to taste with salt and pepper.

2) Break egg into a small bowl and whisk vigorously with a fork to break the egg up.

3) Take broth off the heat.

4) Pour the egg slowly into the broth, whisking the broth vigorously with a fork so that the egg breaks up into countless “noodles” as it cooks.

5) Pour the egg noodle soup into a bowl. Garnish with sliced green onion and drizzle with sesame oil (optional).

6) Serve piping hot.

Shared with Healthy Home Economist and Fight Back Fridays.