Donna
Gold Post Medal for All Time! 555 Posts 
This delicious recipe has flavor and veggies to make it a little heartier then traditional egg drop soup.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Ingredients:
- 4 cups chicken broth
- 1 Tbsp cornstarch
- 3 eggs, whisked
- 2 Tbsp soy sauce
- 1 Tbsp ginger
- 1 4 oz sliced mushrooms
- 1 12 oz firm tofu, drained and cubed
- 1-2 cup spinach
- 1 slice onion
- splash sesame oil
Steps:
- Simmer only 3 cups of chicken broth on stove. I make mine from chicken bouillon cubes.
- Add 1 tbsp. ginger and 2 tbsp. soy sauce and stir. Maintain broth on simmer.
- Add 1 tbsp.cornstarch to remaining one cup of broth.
- Whisk up 3 eggs. Then add to cornstarch/broth mixture. Stir gently to blend with eggs.
- Drizzle the egg/cornstarch mixture into the broth for ribbons of eggs.
- Add sliced mushroom and cubed tofu to soup. Leave cooking for about 5 minutes.
- Add fresh spinach into pot for a few minutes until it wilts.
- Serve sprinkled with onions and sprinkle of sesame oil if desired. You can offer crispy chow mein noodles on the side if desired as well.
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15mhhm15
Diamond Post Medal for All Time! 1,298 Posts March 14, 20180 found this helpful
I need to try this soup out. :) Thank you for posting.
Donna
Gold Post Medal for All Time! 555 Posts March 14, 20180 found this helpful
Thank you for voting for me! ;-)
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