Who Knew Egg Drop Soup was SO Easy?

I have a question for all of you. How have I loved Chinese food (or at least the Americanized version of it) for so long and not known how simple it was to make my own egg drop soup?

I love stir-fry. I mean really love it. To the tune of 3-4 times per week. It’s the simplest, cheapest way around to eat healthy. But I digress. Stir-fry is a great one-pot meal (maybe two pots if I put it over quinoa, which I usually do). But sometimes I wish I had something to go with it to round it out a bit. Eggrolls at home are too much trouble and too many calories. At a restaurant, I usually order a bowl of egg drop soup, but I never thought about what was really in the soup, thus I never thought about trying it at home.

I stumbled across a quick explanation of egg drop soup the other day and had a “duh” moment! So I gave it a try, and wow, is it a tasty, easy to make,  low calorie, low fat, meal. I like it so much I had it for breakfast the next two days. And it is easy to make one serving at a time, so I can make it fresh each time and don’t have to hassle with leftovers.

This isn’t exactly a recipe, so you just have to add the ingredients a little at a time and taste as you go!

Start with two cups of organic, lower sodium broth. I’m vegetarian, so I use vegetable broth, but most people will probably want chicken broth. Put it in a saucepan on medium-high heat.

If you have some fresh ginger, grate a little into the broth as it heats. If you don’t, no worries. Tastes fine without it.

Just before it starts to boil, add a little lower-sodium soy sauce. Be sure to use that lower sodium version. Even so, it will easy be 1/2 your daily allowance of sodium! Start with a tablspoon and add from there to taste. Then add one squirt of sriracha, the red asian chili paste. Go easy…a little goes a long way, and if you make it too spicy, you’ll have to add more broth to thin it out so that your lips won’t burn off when you eat it.

Crack an egg or two in a separate bowl and whisk to mix the yolk and white until smooth.

When the broth mixture comes to a boil, remove it from the heat. Take a large spoon and swirl it around the inside of the pot in one direction to get a good vortex going. Then quickly pick up the egg and drizzle it into the vortex going the opposite direction. Of course, none of that fanciness is really necessary, but it gives the soup a prettly little swirly appearance and keeps you from having a blob of cook egg in the middle of the pot.

Serve piping hot and enjoy!

Even with the low sodium ingredients, this soup is high in sodium, so you might not want to indulge too often. But it sure is good!

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