There are days when I feel more exhausted than usual and I don’t have the energy to make dinner. One food that we almost always have is bread. We love (homemade) bread so much that I don’t mind spending a big chunk of my day just to bake a few trays for our weekly supply. My kids eat them all the time. They like ‘em plain, with jam/peanut butter or with a hot bowl of soup.
This soup recipe is very easy to prepare and so tasty. The best part is, it has very few and simple ingredients. I cook this whenever I’m pressed for time and dinner’s just around the corner. Egg drop soup is best paired with toasted bread or any sandwich that you love. Check out my Chicken Salad Sandwich recipe if you want something hearty to serve it with.
15-Minute Egg Drop Soup
- 8 cups chicken broth I used Better than Bouillon chicken base
- ¼ cup cornstarch
- ¼ cup water to dilute cornstarch
- 2 teaspoons sesame oil
- 3 eggs beaten
- ¼ cup green onions chopped
- Salt and ground black pepper seasoning
- Bring the chicken broth to a boil using a large pot. Mix cornstarch with water and slowly add to the boiling broth. Lower the heat then simmer for 2 minutes to cook the cornstarch.
- Add sesame oil. Taste and add salt and ground black pepper according to your taste.
- Slowly add the beaten eggs while stirring the soup to create egg “ribbons”.
- Turn the heat off and add chopped green onions. Serve hot.