Egg Drop Soup

Egg drop soup. That's what my original recipe was, but over time it's changed into something that I'm not sure can actually be called egg drop soup anymore!

Since going gluten free almost four years ago, I've really missed Chinese food. I found recipes for my own wontons, fried rice, and other foods, but never really thought of the soup. When Vince and I went to PF Changs for lunch a while ago, soup was included and I fell in love again! So ever since we got back from our trip, I've made egg drop soup, or some version of it, at least 4 times a week. It's just SO easy and so delicious and I really love soups.

So, because I've made a new version of the soup most of the time I make it, I'll give you the base of the soup and then will give you added recommendations.

Egg Drop Soup Base
Servings Size: 2 for a side, 1 for a meal
I usually eat 2 servings at one time, so I double the recipe if Vince is going to eat some or if I want it for later

2 cups broth (I use 2 cups water and 3 teaspoons Better Than Bouillon Organic Beef Base from Natural Grocer's- seriously the best broth I've ever used and it's not much more expensive than the dry bouillon cubes filled with bad crap.)
1 teaspoon soy sauce (I use La Choy which is gluten free)
1 teaspoon Sesame Oil ( I was hesitant at first because I don't really like it, but it's what put sthe soup over the top into deliciousness.)
1/2 bunch green onions, chopped
salt and pepper to taste
2 eggs, whisked until mixed

Directions: Add everything to a soup pan except the eggs. Bring to a simmer. With a spoon in one hand and the whisked eggs in another, slowly pour the eggs onto the spoon which should be resting near the top of the broth, letting the eggs spill into the soup. The eggs should quickly firm up. 

So essentially that's the base. The first few times I made it, this was all I made. Quickly I realized that this was not a meal, so I started adding more veggies to it, then some tofu. So here are some ideas of veggies to mix:

mushrooms, corn (cut off the cob or frozen/canned), white onion, squash, spinach, cabbage, carrots, tofu, peas, bok choi...anything!

This is a recipe for one I've been making frequently, with a heavy emphasis on the mushrooms because I love them so much (and sometimes I just make a mushroom soup!):

4 cups broth (I use 2 cups water and 3 teaspoons Better Than Bouillon Organic Beef Base from Natural Grocer's)

2 teaspoon soy sauce (I use La Choy which is gluten free)

2 teaspoon Sesame Oil

1 bunch green onions, chopped

salt and pepper to taste

1 1/2 cups spinach

1 cup cabbage, chopped

1/2 package tofu, cubed

4-6 mushrooms, sliced

1 carrot, diced into teeny pieces (I don't actually want to taste the carrots)

salt, pepper, and garlic salt
4 eggs, whisked until mixed

I follow the same directions as above and add all the veggies at the same time but not the eggs. I let it boil for about 10 minutes until everything is soft, then add the eggs.

So there you go! It's SUCH an easy snack or meal and I almost always have some in a pan in the fridge. Then I can just throw it on the stove again when I'm ready to eat more! Vince didn't like the first few pans I made because they were lacking in veggies and didn't fill him up, but now with all the added veggies he loves it, too. The key to having the soup taste like egg drop soup and not just a veggie soup is the sesame oil and soy sauce. Otherwise it will taste like chicken noodle without the noodles!

Let me know if you try it or have any veggie recommendations!