Egg Drop Soup

Here’s a way to clear your sinuses and get some protein when you’re too sick to eat much. It’s also a good appetizer for a Chinese-style meal. To make 2 servings, you will need:

  • 15 oz. chicken broth or vegetable broth
  • 1 or 2 eggs (depending on how eggy you want it and how many additions you’re using)
  • 1 Tbsp. soy sauce
  • 1/4 tsp. ground ginger
  • as much crushed raw garlic as you can stand (You could use garlic powder just for flavor, but raw garlic is much more effective for fighting illness!  Use at least one clove, ideally two or three.)
  • red pepper flakes or hot sauce, to taste
  • optional additions: 1/3 cup TOTAL of green onions, mushrooms, carrots, and/or radishes, thinly sliced
  • small saucepan
  • fork

Place broth over high heat. Stir in all other ingredients except eggs. (If you are sick, leave out the garlic until just before serving.) Mentally prepare for next step.

When soup comes to a full boil, place fork in hand, then pick up egg. Break egg into soup and immediately break yolk with fork and begin stirring vigorously. Meanwhile, use other hand to turn down heat. (If using an electric stove, you may need to move the pot off the burner for a moment to prevent boiling over.)

Wait until egg is completely cooked (about 30 seconds), then turn off heat. (If you’re sick, stir in the garlic at this point.  The flavor will blend in a little, but it’ll still be almost raw.) Let stand about 1 minute before pouring into bowls.

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3 thoughts on “Egg Drop Soup

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