So, at the very beginning of this past holiday season…I’m talking Thanksgiving week…I managed to get myself the world’s most energetic case of strep throat, with a large economy sized cold on top of it. I was the perfect storm of misery, right smack in the middle of crazy running around cooking/wrapping/decorating time. And I fervently believe that the thing that saved me (along with a whopping course of antibiotics) was that the Southern husband kept feeding me warm, soothing, delicious-even-with-a-sore-throat bowls of egg drop soup.
Bowl after bowl after bowl of it. And after I made it out the other side I thought to myself, I really need to come up with my own version of this slightly spicy, slightly creamy, totally wonderful soup. And as it turned out, not only is egg drop soup the cure for what ails you, it’s also something that you can whip up in about 10 minutes. Ten minutes! It just keeps getting better and better.
Now while I was deliriously happy with my egg drop soup exactly as it was, we happened to be at Trader Joe’s at one point, and they had some adorable little frozen shrimp dumplings – fully cooked and just needing to be microwaved. So I microwaved a few and dropped them into my egg drop soup…and just when I thought it couldn’t get any better? It got better.
So while I hope you never ever get a sore throat of your own, if you do…egg drop soup. And if you don’t…egg drop soup anyway!
- 4 cups chicken broth (I like the Pacific and Imagine boxed varieties)
- 1 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch dissolved in 3 tablespoons cold water
- 3 eggs, beaten
- Salt and pepper to taste
- Chopped scallions for garnish
- Put chicken broth, soy sauce and ginger in a medium saucepan and bring to a boil.
- Whisk in cornstarch mixture and stir until slightly thickened. Turn heat down to low.
- Pour in beaten egg and whisk gently for about a minute…the egg will separate a little into strands as it cooks.
- Season to taste with salt and pepper. If you have dumplings on hand, this is the time to add them in. Garnish with scallions. Serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!