The Easiest Egg Drop Soup |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 2 |
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I have no idea if this is even close to how Chinese restaurants actually make egg drop soup, but it tastes VERY similar. You will be shocked how simple this really is. My mom made this a lot and it was one of the first recipes I made myself. Feel free to throw in any leftover spinach, onions, etc. to this recipe. Ingredients:
2 1/2 cups water |
2 chicken bouillon cubes |
2 eggs |
1 pinch sugar |
soy sauce |
green onion, chopped (optional) |
spinach leaves (optional) |
Directions:
1. Boil water with boullien cubes until dissolved.
2. Crack eggs into a seperate bowl.
3. Whisk eggs with a fork until blended.
4. Slowly pour eggs into water, breaking up the pieces with a fork when they hit the water.
5. Eggs will cook immediatley once in the water.
6. Turn heat on stove to medium/low.
7. Add pinch of sugar, drop or two of soy sauce and optional veggies.
8. Stir.
9. Spoon into bowl and serve.
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