egg drop soup

Tasty, healthy and nourishing, there’s something extra comforting about egg-drop soup. I find the combination of a flavorful clear broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible.

If you don’t have homemade chicken broth on hand, it’s fine to use store-bought. My favorite store-bought chicken broth is Pacific Organic Chicken Broth – it’s very tasty, and the list of ingredients is clean. Don’t use low-sodium broth in this recipe. Low sodium broth is a great base for many recipes, but it lacks flavor, and in this recipe, it’s going to be noticeable.

Before I made egg drop soup for the first time, I did some online research, and boy, you would think that dropping raw egg into hot soup was rocket science! They really scared me into thinking it would be impossible. But I found it quite easy actually. I did allow the egg to set a little in the hot soup before I started whisking it, and you should expect to have to practice the technique a couple of times until you get it just right. But even when the consistency of the eggs is not perfect, egg drop soup is still delicious! Click for the recipe

Tomato Soup Recipe

I wanted an easy tomato soup recipe. I didn’t feel like frying, pureeing, straining… this recipe is so easy, and absolutely delicious. Simmering the tomato puree, the broth and the seasonings allows the flavors to meld, and the yogurt adds wonderful creaminess. Click for the recipe

Onion Soup

Onion soup – a rich, golden broth of beef and sweet, caramelized onions. I love French onion soup, but I dislike the thick slab of melted cheese that often lays on top of it, so I make mine without it. Click for the recipe