Soup’s On!

SoupIf you know me, you know I love soup. I make it all the time, at least once a week. I even make my own broth using Diane Sanfilippo’s recipe. Homemade bone broth is rich in minerals and is even replacing the traditional cup of coffee. Some people think it’s just another fad, but I would have to disagree. I can feel it’s effects. There’s always a pot on my stove, especially when someone in my family is sick.

Last week’s batch of bone broth was used to make Egg Drop soup! That’s right, P.F. Changs ain’t got nothin’ on me or you for that matter. It’s so easy to make. I stumbled across this recipe on and thought it was delicious. We ate it for dinner, but this family eats it for breakfast. Check it out.

Egg Drop Soup

2 Tbsp lard (I used palm shortening, but you can use butter too)
1 onion, diced
4 C beef or pork stock (I used chicken)
1 tsp fish sauce
1 tsp sesame oil
1/2 tsp ginger (powdered ground is fine, but freshly grated is best)
2 Tbsp arrowroot powder mixed into slurry with 2 Tbsp water (to thicken, optional)
4 eggs, scrambled

1. In a large stock pot, melt lard or butter over medium-high heat
2. Saute onions until soft, stirring occasionally
3. Add stock and seasonings and turn heat to high
4. When boiling, add slurry and whisk well to combine
5. Pour in uncooked scrambled eggs in thin streams to the boiling stock. They will immediately cook into the thin strands!

* I added spring onions and shredded carrots too. Serves 4.

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