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| Pick-Me-Up Egg Drop Soup |
"I was not feeling well one evening and wanted soup. But I only had chicken broth and that sounded boring. I'd made egg drop soup before and thought that sounded perfect, so I started looking up recipes. Since I couldn't quite make any of the ones I found, I combined them to make this. It helped settle my stomach and was super easy to make. Garnish with crushed peanuts, chives, chili sauce, red pepper flakes, and lime wedges."
Ingredients :
- 1 (16 ounce) can chicken broth
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil, or to taste
- 1/4 cup finely broken udon noodles
- 2 teaspoons water
- 1 teaspoon cornstarch (optional)
- 2 eggs, beaten
- sea salt to taste
- freshly ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 30M |
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- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
Notes :
- Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you're worried about this. Over-stirring is not as much of a problem as under stirring. I like to have wheat toast with this, since it is not very heavy.
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