When I was little, I hated Chinese food. Hated it.
Mostly because I didn’t have such a high affinity for veggies and my parents insisted everything placed on my plate be eaten, despite my inability to swallow anything green or crunchy.
When they finally conceded to me eating around the veggies (haha! victory was mine), I found the heaven that is known as Egg Drop Soup.
Seriously – it’s just broth, some peas and green onions, and egg. Or in my case, it’s just broth and egg.
Because veggies? Ew.
Now that I’m an adult and my palate has matured, you’d think I would be okay with an errant pea or green onion.
Nope. Not a snowball’s chance in hell.
Poor Frosty would turn into a puddle faster than the Wicked Witch of the West could cackle “I’m MELTING!”
Sure, peas are great. I’m totally down with injesting one or two in my fried rice. Three tops. That’s pushing it.
But put a green onion on my food and I will go all Bon Qui Qui on your ass. In short, I will cut you.
(Just google Anjelah Johnson, mkay?)
I figured Egg Drop Soup couldn’t be that hard to make for myself…AND?? AND??? It would definitely be a heck of a lot cheaper than the highway robbery amount being charged at my local chinese bistro.
If you take a taste of it, you’d realize that the broth base is chicken stock flavored with a bit of soy sauce. It’s got a variety of veg in it depending on who’s making it, from your basic peas and green onion to the more adventurous “WTF is this? And who decided mushrooms were appropriate in my soup?”
And then there’s egg. It’s obviously not just scrambled up egg in there…perhaps a bit more of egg white to full egg ratio.
So off I set to test out the recipe. And on the first try, I hit paydirt. The teenager didn’t even touch the Beef Stir Fry dish I made (on the blog, too!) but slurped this soup down and asked for seconds.
I’ll give you the recipe for this super duper Easy Egg Drop Soup just as I made it. I know you guys add your own flair to it, so add whatever veggies and flavors you want. As you can see, I added green onions to the soup, but those were just for photographs. The teenager ate it just like that, believe it or not. I was totally anticipating the “what are these green things, mom? Ew! Onions? No!!” Instead I got slurping sounds.
Try this easy peasy recipe today! Let me know what you did to change it up!
Serving size: 4
- 1 large carton Chicken Stock (not low sodium)
- 2 tbsp Soy Sauce
- 3 Eggs
- 2 Egg Whites
- 2 tbsp Chopped Green Onion
- In a saucepan, heat chicken stock and soy sauce on medium high. You want the broth to reach an almost simmer state.
- Scramble eggs in a separate bowl. Once the broth has reached almost a simmer, use a spoon to start circulating the broth in a whirlpool fashion. Slowly pour the eggs in. As they come in contact with the broth, they'll form ribbons of egg.
- Pour into bowls and garnish with green onion.