On cold winter nights, there’s nothing more comforting than a bowl of warm, hearty soup. And this recipe for Egg Drop Soup is just what you need. It’s delicious, easy to make, and will warm up your evenings in no time.
Ingredients
- 2 Tbsp. peanut oil
- 1 c. chopped onion
- 1 1/2 tsp. minced garlic
- 7 c. chicken broth
- 2 Tbsp. soy sauce
- 1/4 tsp. pepper
- 1 c. thinly sliced carrots
- 1 tsp. minced ginger root
- 1 lb. lean pork, cut in strips
- 1 (8 oz.) can bamboo shoots, drained
- 1 (8 oz.) can sliced water chestnuts, drained
- 6 oz. frozen pea pods
- 1/4 tsp. sesame oil
- 2 eggs, well beaten
Cooking Method
- In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and pork; cook and stir until tender. Stir in broth, soy sauce, pepper and sesame oil; bring to a boil. Add carrots; simmer 15 minutes.
- Add all remaining ingredients except eggs; bring to a boil.
- Reduce heat to low.
- Stir in eggs with a fork to separate into strands.
Calorie: 300
Total cooking time:45 minutes
Difficulty level: Easy
