Wednesday, November 21, 2012

Whip-It-Up Wednesday: Easy Egg Drop Soup

I have a confession. I LOVE soups. I could eat them every day. In fact, when someone would always ask "If you could only eat one food for the rest of your life, what would it be?" I would bypass the normal kids answers (doughnuts! candy!), and say, "soup." So not surprisingly, as it get cooler and more snowy outside, many of my recipes will be soup! This egg drop soup is wonderful.  Even just the eggs and thickened broth are tasty.  Its definitely a comfort food and only has about 150 calories for a huge bowl. Yum! 


easy gluten-free egg drop soup





4 c. chicken broth (I use 4 bouillon cubes and 4 c. water)
1/4 tsp. ground ginger
1 1/2 Tbsp. cornstarch
3 eggs, beaten

frozen veggies of your choice (I prefer peas, sometimes frozen corn)**
1 can of chicken (if desired)
sliced mushrooms (about a cup)
3 green onions, sliced
Lots of salt and pepper to taste!

**My ingredients are a little vague because you can literally just use peas and eggs and its still wonderful!  The other stuff adds flavor, but this is more of a "scrounge veggies out of your fridge" meal...

There are two ways to do this recipe:

If you do have canned chicken broth:
1. You can put 3/4 c. of the chicken broth in a small bowl with 1 1/2 Tbsp. of cornstarch.  Whisk it together.  Set aside.

2. Put the remaining broth (3 1/4 c.) into a saucepan on the stove and heat up.  Throw in the ground ginger while its heating up.
3. Put in unprecooked veggies at this point (if you are putting onions or fresh carrots in there).  
4. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
5. You can throw in the frozen veggies at this point as well as things like mushrooms and green onions.  Mushrooms get mushy if cooked too long, so throwing them in at this point means they'll be soft, but have their shape.
6. Bring broth (with eggs and veggies) to boiling again.  Slowly pour the broth/cornstarch mixture into the soup.  Stir until thickened (a minute or two).  Serve!  Top with lots of salt and pepper!

If you DON'T have canned chicken broth:
1. Put 4 c. water and 4 chicken bouillon cubes in a saucepan and heat until cubes are dissolved.  Add ground ginger.

2. Take a measuring cup and scoop out 3/4 c. of the broth.  If you mix the cornstarch into the super hot broth immediately, it will cook into these chewy weird balls.  So I put the 3/4 c. broth into the freezer for a few minutes.  Once its lukewarm, I pull it out and mix the cornstarch into that broth and then set aside.
3. Put in unprecooked veggies at this point.   
4. Bring broth to boiling and pour in the beaten eggs slowly, while slowly stirring in one direction (that makes those nice long strands).
5. You can throw in the frozen veggies/mushrooms/green onions.
6. Bring broth (with eggs and veggies) to boiling again.  Slowly pour the broth/cornstarch mixture into the soup.  Stir until thickened (a minute or two).  Serve!  Top with lots of salt and pepper!

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