Egg Drop Soup
Egg Drop Soup
This is the first Chinese restaurant related food that I have had in over a year! It was so easy and definitely worth it. In all reality, there’s not much to say about this classic dish. Egg Drop Soup made my sore throat feel way better. Enjoy.
Prep Time: 5 minutes
Time Cook: 15 minutes
- 32oz of chicken broth (I use organic)
- 1 container of cubed extra firm tofu
- 2 egg whites
- 2 eggs
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup of green onions
- Drain, rinse, and dry tofu (the only necessary prep – I pressed the tofu between paper towels, nothing fancy).
- Whisk your eggs and egg whites (stop before it starts to foam).
- Bring your chicken broth, ginger, and garlic pepper to a boil.
- IMMEDIATELY, after your soup boils, remove it from the heat and start slowly whisking in the eggs to the soup.
- The eggs will form string like structures and cook as soon as they are added to the soup.
- Once all eggs are added, return the soup to the stovetop on low.
- Add green onions, tofu, salt and pepper.
- Let the soup cook for another 5 minutes.
- Serve, and enjoy 🙂
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