Easy Egg Drop Soup

Being sick has killed my appetite. I really have to force myself to eat, and hardly anything sounds good. I finally got a craving for my Chinese Dumpling Soup, but I used up the last of my dumplings!

I decided to try my hand at egg drop soup, since they have the same flavors. I haven't been able to eat egg drop soup since I became vegetarian over 8 years ago (all the restaurants around here use chicken stock), so I was a little nervous. But Kate gave it a thumbs up, so I think we're in business!

Egg Drop Soup

(serves 4)

Ingredients:

• 4 c low sodium vegetable broth + 2 c water
• 3 Tbs low sodium soy sauce
• 2-4 tsp freshly grated ginger
• 5 scallions, minced (green parts only)
• 2 Tbs corn starch + 4 Tbs water
• 3 eggs

Directions:

• In a pot, combine stock, water, soy sauce, ginger, and half of the scallions. Bring to a boil.
• In a small bowl, whisk together the cornstarch and 4 Tbs water. Stir into the pot and allow to thicken (about 2 minutes).
• Beat eggs in a small bowl. Drizzle slowly into boiling soup. The egg should cook immediately, forming thin white strands throughout the soup.

• Divide into bowls and garnish with remaining scallions.

I was very pleased! I liked how the egg "bulked up" an otherwise simple broth. And I usually have all of these ingredients on hand!