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