When I was younger, my mom always had things to help us feel better if we felt sick. For some it’s chicken noodle soup, for me, it was her egg drop soup. My moms version was Chicken Ramen, cooked to the package directions, with an egg dropped in. I remember this fondly and although I don’t eat Ramen anymore, her soup is what inspired this dish.
I have created a healthy, chinese-y soup that is done in under 5 minutes and so good. This soup is the easiest and quickest, you will want it all the time.
Egg Drop Soup
- 5 cups chicken stock
- 1 teaspoon toasted sesame oil
- 1 teaspoon liquid aminos
- 5 eggs, beaten
- large pinch of salt and pepper
Add the chicken stock to a medium-sized sauce pan, along with the sesame oil and coconut aminos. Bring to a boil. Add in the eggs and stir. Add the salt and pepper and turn off the heat. It’s done, serve immediately.
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