Egg Drop Soup

I needed a little something to supplement the ban chan (side dishes) that we had leftover from last week but it had to be fast due to it being a gym night.  Since I had green onions (I usually don’t) and eggs in the refrigerator, I settled on egg drop soup.  This is so easy, and hard to mess up!

Egg Drop Soup

Ingredients
1 1/2 cups water
1 1/2 tsp Better Than Bouillon (love this stuff!  I have the veg version) or bouillon cubes or broth (whatever you have!)
1/2 tsp cornstarch (for thickening)
1 or 2 eggs, beaten
2 green onions, chopped
drizzle of sesame oil

Directions
Bring water to boil in saucepan.  Add bouillon paste (or whatever you are using – if broth, skip this step).  Mix cornstarch with a little bit of water, add to broth.  Beat eggs, and pour slowly into the boiling liquid.  Watch the egg make interesting blooming patterns in the broth.  Turn off heat, add green onions and a few drops of sesame oil.  Easy, right??

Variations
– add small can of creamed corn before adding eggs
– add chopped bits of chicken
– add some frozen vegetable mix

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3 responses to this post.

  1. […] 404 23 hours x 6 days a week « Gulez Operation Meal Plan (GOMP): 2/1-2/4 Egg Drop Soup […]

    Reply

  2. Posted by gulez on February 2, 2010 at 2:01 am

    ok my adventures in chinese-inspired cooking have not been so successful, but this may be hard for me to mess up. i can always find a way though, lol.

    Reply

  3. Posted by leeetz on February 2, 2010 at 9:05 am

    i thought about it, and the only way you could mess it up is over-bouillon the thing or over-thicken it. both of which are easily fixable with more water! 😉

    Reply

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