Egg Drop Soup
Merry Christmas to those of you who celebrate! Even if you don’t, it’s so pervasive you’re probably aware of all the tropes and troubles surrounding the holiday. Shopping is a nightmare. The grocery stores are packed and if you need something last-minute, you’re probably SOL. Most businesses are closed. Christmas music and movies are everywhere and even if you manage to avoid them, you probably remember all the iconic phrases and scenes. Take A Christmas Story, which saw the family eating alone in a Chinese restaurant, the only place that was open, after their meal was ruined. The film treated it like a travesty, but I can’t be the only person who might have preferred some chow mein and fried rice to the generic holiday meal of ham, potatoes, and green bean casserole. Nothing against all that–I just really love Chinese food! And for those of you feel the same way, this Egg Drop Soup is the perfect quick-and-easy, Asian-flavored indulgence to whip up on a cold day. With just a handful of ingredients and a short cooking time, it’s a wonderful Christmas breakfast or appetizer.
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Egg Drop Soup
Ingredients
- 3 tablespoons arrowroot powder
- 2 tablespoons water cold
- 4 cups chicken broth
- 1/2 teaspoon coconut aminos
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground ginger
- 3 small eggs beaten
- 1 whole green onion sliced
Equipment
Instructions
- In a small bowl, combine the arrowroot and water.
- In a stockpot, bring the broth, aminos, sesame oil, salt, pepper, and ginger to a boil, then stir in the arrowroot and water until the soup thickens, about 1 minute.
- Reduce the heat to low and drizzle the eggs in through the tines of a fork. Whisk gently for 1 minute.
- Serve garnished with green onion.