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Lilly’s Table

 
 
Ginger Vinaigrette Spinach Salad
© Lillys-Table.com Photo of Egg Drop Soup
 

Tags: Dairy Free Gluten-Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Egg Drop Soup

from Egg Drop Soup with Ginger Vinaigrette Salad, the Week of January 22, 2012.
View the previous recipe for this meal.

The strands of eggs are reminiscent of paper like noodles. Just a few ingredients come together for this soul satisfying soup. You are welcome to shred in a few other vegetables, but green onions or scallions are all that is needed for this bowl of comfort. The cornstarch or mochiko will give it a thicker texture that is similar to what you might experience at a restaurant.

Ingredients

  • 2 cups broth, cold to start and homemade if possible
  • ½ teaspoon cornstarch, or sweet rice flour, (mochiko) optional
  • 1 teaspoon ginger, freshly grated, optional
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce, more to taste, seek out gluten-free if necessary
  • 1 egg

Serving Size: 1 Person

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Preparation Instructions

Whisk the cold broth with the cornstarch in a saucepan. Add the fresh ginger, half of the green onions and bring up to a simmer over medium heat.

Place the egg and soy sauce in a small jar. Shake until beaten up. While stirring the hot, simmering broth slowly drizzle the egg in a stream until the eggs become cooked ribbons.

Taste. Add a splash more soy sauce or salt if necessary to taste, depending on the amount of salt in your broth. Finish with the remaining green onions.