Doesn’t that look good? Believe me, it’s delicious.
I’ve been wanting to try making egg drop soup for a long time and for some reason, I never got around to it. When I saw that chicken broth was on sale at the grocery store, I decided to go ahead and grab some! I usually have some homemade broth at home but I’m out and I don’t see us buying a whole chicken any time soon.
- 2 cups chicken broth (I used “No Salt Added” store-bought)
- 1 good-sized handful of chopped kale. I don’t tend to measure.
- 1Tbsp (or so) of olive oil (again, I splash, I don’t measure)
- some chopped or minced garlic
- soy sauce (It’s totally worth it to buy a GOOD brand of soy sauce. We only buy Kikkoman, which is the only brand that my step-mom who grew up in China will buy. It has actual flavour, instead of just saltiness. No matter what brand you buy, a little goes a long way.)
- 1 egg, beaten
- a handful of chopped mushroom (optional)
- some chopped onion or green onion (optional)
- anything else you want to add (optional)
Yea. I’m not a very technical cook. Use ingredients that you like.
- Heat the oil in a pot and add the garlic, kale, mushrooms, onion, etc. Cook until the kale is soft, stirring periodically. This only takes a few minutes.
- Add in the broth and a splash of soy sauce.
- Bring to a boil. When it’s at a full boil, s-l-o-w-l-y dribble in the beaten egg, stirring slowly. If the soup isn’t boiling, it may not cook the egg immediately. Keep the pot on the heat for another 20 or 30 seconds to make sure the egg is cooked. Serve and enjoy! A healthy, tasty lunch in about 5 minutes!