My soul is haunted. My heart is aching. My whole existence is flawed. There’s only one thing that can soothe me and make me closer to God…
Egg Drop Soup
(this is where the alternative to a regular chicken noodle soup comes in handy)
Ingredients:
Soup Ingredients:
4 cups vegetable stock (or chicken broth)
1 Tsp + 1 tsp cornstarch
3 large eggs
Light soy sauce
Flavoring Extras (choose up to your liking)
1/2-inch piece fresh ginger, peeled and cut into rounds
1 stem lemongrass, bruised
1/2 tsp black peppercorns
2 star anise
6 whole cloves
1 cinnamon stick
1 Tbs soy sauce
Soup Extras (my choice but feel free to experiment with your own)
1/2 block extra-firm tofu, cut into bite-sized pieces
1 handful green peas
4 spring onions, thinly sliced
Preparation:
1. Pour the stock into a saucepan and place over medium-high heat. Put the smaller flavoring extras you’re using straight to the pot (tea ball or spice bag will work fine as well). Add all your flavoring extras to the saucepan with the stock. Turn down the heat to medium-low and simmer for 15 minutes. Scoop out all the flavoring extras with a slotted spoon. Taste and add soy sauce as needed.
2.Add any soup extras to the stock and simmer for 5 minutes.
3. Take 1/4 cup of the stock and whisk it with 1 TBS of cornstarch in a small bowl. Whisk this back into the stock and let it simmer for 1-2 minutes.
4. Whisk together the eggs in a small bowl with the remaining 1 tsp of cornstarch. Keep your soup at a bare simmer.
5. Make a strong whirl inside the pot and holding a fork over the bowl, pour the eggs slowly through the tines. Let the soup stand for a few seconds to finish cooking the eggs.
6. Serve immediately, topped with favorite toppings (I like thinly sliced scallions).
-> Please do not publish my recipes or pictures without linking back to the original post. Thank you!
Along Comes Berry 