Friday, May 6, 2011

Making it at home - Egg Drop Soup

The whole family likes to eat Asian food. Stir fry can be pretty economical, healthy, and easy to make. But I was missing the "extras". With a little searching, some trial and error and tweaking, I think I have come up with an egg drop soup recipe that rivals take out.

Egg Drop Soup
4 cups chicken stock/broth
2 Tablespoons cornstarch
1/4 cup cold water
3/4 cup frozen corn
2 eggs, well beaten

Heat stock to boiling over medium heat. Combine cornstarch and water, stirring until cornstarch is completely dissolved. Gradually stir into stock. Boil for 2 minutes. Add corn and bring back to simmer/light boil. Slowly add beaten eggs while stirring soup. Season with black pepper to taste.

You could easily add chicken or tofu to make it more of a "main dish" soup, leftover veggies, etc. Give it a try if you have cut takeout from the budget, want more control over what is in your soup, don't have a good place to get it nearby, or just want to give it a try.

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