This Egg Drop Soup recipe is quick, easy, and flavorful. It’s perfect for a comforting lunch or dinner and can be prepared in just a few minutes.
Ingredients
- 2 (13 3/4 oz.) cans chicken broth
- 1 Tbsp. cornstarch
- 1 well beaten egg
- 2 Tbsp. sliced (1/4-inch) green onion
Cooking Method
- In saucepan slowly stir the chicken broth into cornstarch. Cook, stirring constantly, until slightly thickened.
- Slowly pour in the well beaten egg; stir once gently.
- Remove from heat. Garnish with sliced green onion.
- Makes 4 servings.
Calorie: 70
Total cooking time:15 minutes
Difficulty level: Easy
A Comedy of Errors: The Egg Drop Soup Saga
The Prelude to Soup
It was one of those days when the weather outside wanted to play its part in a Dickens novel, and my stomach was rumbling louder than a rock concert. I decided to whip out my culinary wand (also known as a wooden spoon) and cast a tasty spell. The chosen potion? The ever-so-simple and comforting Egg Drop Soup. I had my ingredients lined up like obedient soldiers: 2 (13 3/4 oz.) cans of chicken broth, 1 Tbsp. of cornstarch, 1 well beaten egg, and 2 Tbsp. of sliced (1/4-inch) green onion. I thought to myself, “How hard could it be?” Spoiler alert: Famous last words.
The Stirring Situation
The first step was to stir the chicken broth into the cornstarch. Slowly. If you’ve ever tried to do anything slowly while being famished, you’ll know it’s like trying to walk calmly when you’re late for an important meeting. So, there I was, stirring like a possessed witch over her cauldron, when I realized the soup had thickened a bit too much. It was less “soup” and more “gravy”. Oops!
The Egg-xasperation
I recovered from the minor setback and moved on to the next step: the egg. I had been told that adding the egg slowly was essential. But remember, I was famished. In my haste, I ended up pouring the beaten egg like it was the last lap of a relay race. One gentle stir and I was left looking at an egg explosion rather than the delicate ribbons it was supposed to be. My soup was starting to look like a modern art masterpiece, and not in a good way.
Onion Garnish and Redemption
With the soup looking like an abstract painting, I decided to remove it from heat and hoped that the garnishing could save the day. So, I sprinkled the green onion like a chef on a cooking show, striking a pose for the imaginary cameras in my kitchen. The green onion did bring some color to my monochromatic disaster, making it look a little less like a failed science experiment.
The Final Verdict
As I sat down to eat, I looked at my creation. It was far from the smooth, silky Egg Drop Soup I had envisioned, but it was my creation, born from my own trials and tribulations (and a healthy dose of hunger-induced impatience). And you know what? It tasted pretty decent.
So, my friends, that was the saga of my Egg Drop Soup. A tale of hunger, haste, and haphazard cooking. But here’s the thing about cooking – even if you flub the process, you often end up with something edible. And sometimes, the journey (messy as it may be) is just as enjoyable as the destination!
