Brrrr… It’s Cold Outside

I’m the first to admit that I truly hate this time of year.  It’s cold, rainy, and windy.  The air in my apartment is dry from the steam heat and my skin dry and fingers frozen.

Here’s the one thing I do like about this time of year – SOUP.  I love soup.  It’s warm, comforting, and delicious.  It’s healthy, nourishing, hydrating, and can be customized for any meal in any style.

Lately, I’ve been on an Asian food kick.  I love Chinese, Japanese, Korean barbeque, Thai and Vietnamese flavors.  But, I don’t like to order in food.  I am Seamless’ worst customer, ordering in approximately 4 times a year.  I figure, why order in if I can make it better at home with less sodium, oil, and preservatives (and in a much cleaner kitchen).

So, in the last few weeks I’ve made dumplings from scratch, stir-fry, wonton soup, and last night, I made egg-drop soup.  I loooooove egg-drop soup.

The thing about egg-drop soup is that it is extremely easy and perfect for a quick homemade meal.  Chances are, you already have everything you need in your kitchen to make it, so you don’t have to go out in the cold to the grocery store.  In under 15 minutes, dinner is done.


Here goes:

Easy Egg Drop Soup

12 cups Chicken Broth (make your own or purchase*)

2 Scallions (chopped)

2 TB Cornstarch

1 TB Sesame Oil

1 Cup Frozen Peas

1 Cup Frozen Corn

4 Eggs

1/2 Pound Diced Chicken Breast (cooked, optional)

1 Baby Bok Choy (chopped, optional)

First, add the chicken broth, scallions, and sesame oil to a  large pot.  Bring to a boil.  Allow the broth to boil for approximately 4 minutes, then bring down to a simmer.

Remove 1 cup of broth from the pot and mix the cornstarch into it, then pour back into the pot.  Cook until the broth is slightly thickened (a couple of minutes)

Crack the 4 eggs in a bowl and whisk to break the yolks, as you would for scrambled eggs.

Slowly pour the eggs through the tines of a fork into the simmering broth. This creates the thin strands of egg that are notorious in egg drop soup.

Add the peas, corn, and chicken and bok choy (if you wish) to the soup and simmer until the bok choy is wilted.

Serve.  Makes 6 large servings)

*I prefer College Inn slightly watered down.

Hope you enjoy as much as I did!  Feel free to leave your comments in the section below.

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