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I love this for kids, and for our family replaces the canned Chicken Noodle Soup to warm us up in the wintertime and make tummy troubles go away. Easy, quick and nutritious. Ready in 10 minutes. Recipe listed is for 2, can easily be adjusted for more or fewer. Note that you can make the soup simple and light (using only broth, cornstarch & eggs), or more of a full meal if you add tofu, meats, veggies and/or rice.
Ingredients:
- 3 cups water
- 1/2 teaspoon corn starch, mixed in with water (if you don’t have corn starch, will still be okay…)
- 2 veggie or chicken bouillon cubes (or season salt, to taste)
- 2 eggs, beaten
- fresh or frozen vegetables (our favorites are corn & peas, or the frozen mix that includes several…)
- tofu cubes, leftover rice or pasta, leftover cooked meats and/or veggies (optional – depends on what you have in your fridge and how hefty of a meal you want to make)
Place water, corn starch, and bouillon cubes in medium pan and bring to a boil. Once boiling, pour in eggs and stir. Turn off heat and add fresh or frozen vegetables, tofu and/or meats. Let sit a few minutes and then serve. I turn off the heat when I add the veggies/tofu/rice etc. because the cold veggies cool off the hot soup while the hot soup warms up the veggies — makes for a quick meal!
Recipe Variation
I found an interesting variation of Egg Drop soup at Appetite for China that definitely seems worth a try. They add some seaweed and fresh ginger to the mix, which sounds like a great addition at least for adult pallates (my kids are not so keen on seaweed). In this recipe, I believe the seaweed they are referring to is wakame, the same seaweed that is often found in miso soup. For those of you unfamiliar with wakame, you can buy it in asian markets and will look something like this:
