“Cultivating the art of a well lived life…naturally"

Egg Drop Soup

eggdropsoup

By Nancy Smorch

Last week was quite a week with the weather here in West Michigan! I was reminded that we live in a lake-effect now region, being only about a mile from Lake Michigan.  We had a beautiful coating of about 6 inches while in town, just a couple of miles away, they hardly had any snow at all!

With all of the time spent outside with chores (and fun, like sledding down the sand dunes... or is it snow dunes this time of year?), I ended up making chicken soup three times!

And each meal after the soup, we ended up making Egg Drop Soup with the leftover chicken stock.

Again, my friend who shared her Chicken Soup recipe with me, shared her Egg Drop Soup recipe. I was always hesitant to try it, as I just wasn’t sure how it would turn out and I didn’t want to waste good homemade chicken stock on something that was going to go to waste.

But when I mentioned this option for the leftovers to Lindsey, she got really excited, so I decided to try it out.

And I’m so glad I did! It was SO easy and SO delicious! Lindsey ended up having it for breakfast for as long as we had the chicken stock available.

Here’s the easy recipe:

Ingredients:

4 cups homemade chicken stock

2 eggs

2 tsp. Tamari (gluten free soy sauce - or regular soy sauce if you’re not sensitive to gluten)

1/2 tsp. toasted sesame oil

Instructions:

If you prefer no vegetables and chicken pieces in your soup, pour the Homemade Chicken Soup through a strainer. Put the remaining stock into a pan along with the sesame oil and Tamari, and bring to a boil.

Meanwhile, crack the eggs into a bowl and whisk with a fork.

Once the stock reaches a boil, slowly pour the whisked eggs into the stock while stirring constantly with a fork. Stir for about 1 minute or until the eggs looked cooked.

Adjust the seasoning if necessary.

Remove from heat, pour into soup bowls and serve!

Pretty easy right?

I suppose you could try using pre-made organic chicken broth, but it probably wouldn’t be as tasty. In this case, you may have to adjust the recipe and add a little more soy sauce, sesame oil, salt and pepper to taste.

In a pinch, it just might work - after all, how often do you plan that far in advance to simmer the chicken for 6-to-12 hours?

I felt like such a professional after successfully making the Egg Drop Soup - and Lindsey absolutely loved it!

I love trying new things like that - especially ones that, for some reason intimidate me, and then I go  forth and “lovingly conquer."

Have fun with it!