I love egg drop soup! And it's a great way to use those farm fresh eggs that are piling up. However, if you want this to become a family meal and you have children who don't like eggs, this can be a bit of a problem. Typically Egg Drop Soup recipes call for straining the egg through a fork to get long ribbons of egg. With this modified recipe, you will get small egg pieces that are not as easily distinguishable as egg to those little picky eaters. This recipe is so quick and easy to make - in under 15 minutes! It's gluten free and MSG free. Use organic ingredients for a healthy meal everyone can enjoy!
Recipe:
Chicken Broth - 32 oz
Ground Ginger - 1 tsp
Corn Starch - 1 tbsp
Liquid Aminos - 3 tbsp
2 Eggs
2 Scallions
Directions:
Step 1
Bring chicken broth to a low boil in a large pot. Add ginger and liquid aminos.
Step 2
Blend eggs or hand mix until smooth in a separate bowl.
Step 3
Add the corn starch into a separate bowl with about 1/4 cup of broth and mix until smooth.
Step 4
Slowly pour 1/2 of the egg mixture into the pot with the chicken broth.
Step 5
Add the corn starch to the pot.
Step 6
While one person is mixing, slowly pour the remaining egg into the pot pouring over a fork so the egg will form into small ribbons.
Step 7
Add chopped scallions. Spoon into bowls & enjoy!