Egg Drop Soup

The eggs form beautiful ribbons in this quick Asian-inspired soup.  To make a complete dinner, serve alongside rice and stir-fried bok choy.

  • 2 cups chicken or vegetable stock (If you don’t have homemade, use 1 14-oz. can)
  • 1 8-oz. pkg. baked teriyaki tofu, sliced into 1/4×1/4×2″ pieces (You can substitute plain firm or extra-firm tofu, or 1 7.75-oz. can chickpeas)
  • 1 tablespoons soy sauce
  • 1/4 tsp sesame oil
  • 2 eggs, whisked
  • 1 small bunch chives or 2 scallions, chopped

Heat the stock, tofu, soy sauce, and sesame oil to boiling.  Reduce to bare simmer.  Slowly pour in the eggs in a thin stream, stirring constantly so that they form “ribbons” while they cook in the hot liquid.  Remove from heat, garnish with onions, and serve.

IMG_4275

Advertisements

2 responses to this post.

  1. That looks great. I’ve never even tried to make an egg drop soup before.

    Reply

What do you have to say? The family and flock would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: