Monday, October 3, 2011

Egg Drop Soup

4 cups broth/stock (chicken, vegetable, beef, mushroom - all should work just fine)
About six to eight mushrooms, shitake preferred but any fresh type would be fine, sliced thinly (if using portobello, one would be more than enough)
2 stalks green onions, cut into half inch sections, and a little extra to garnish if you wish
2 eggs
2-3 tbsp naturally fermented soy sauce
Sea salt & ground pepper to taste
Optional ingredients (5-6 spinach leaves sliced thinly and 5-6 bamboo shoots sliced thinly)

How To:
1. Bring broth to a simmer and then add mushrooms, onions, soy sauce, salt and pepper and optional ingredients (if using). Simmer for about 3-5 minutes.

2. When just about ready to serve, add egg in a slow stream and use fork (or, if you are feeling extra talented, chop sticks) to shred into long ribbons. Cook another minute and then serve. Optional garnish with green onions.

Oh wow, this is so good and so good for you if you make it using your own home made stock. And so easy to make as well. I cannot say enough good things about this super easy recipe. This makes about 4-6 servings.  I couldn't really get a good photo so don't let my poor photography skills deter you from making this very good soup.

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