Prep 5 mins
Cook 10 mins
This is a lighter version of the usual Egg Drop soup, as it's not thickened with cornstarch before serving. It's super easy, and even passes the toddler test for likability!
- 3 cups chicken stock or 3 cups broth
- 1⁄2 teaspoon ginger, minced
- 2 garlic cloves, minced
- 1⁄4 cup bok choy or 1⁄4 cup Baby Spinach, chopped
- 2 eggs
- 1 green onion, chopped fine
- 1⁄2 tablespoon cilantro, chopped fine
- soy sauce (optional)
- salt and pepper
- Combine stock, ginger and garlic in a medium saucepan and bring to boil over medium heat.
- Combine eggs and green onion in a small bowl and beat lightly.
- Once boiling, add bok choi or spinach and let simmer until tender.
- While stirring soup, slowly drizzle the egg mixture into the still simmering soup. The faster you stir and the slower you drizzle, the finer the egg's consistency will be.
- Continue to simmer for a 1-2 minutes to ensure that the egg is thoroughly cooked, then remove from heat and season with salt and pepper. Also season with soy sauce to taste if a more Chinese flavour is desired. (I prefer to omit this ingredient as I prefer a more vietnamese flavour).
- Divide into individual bowls and garnish with cilantro.
This is a very easy recipe to make.. I Like the thicker type better than this recipe was. DW did not like it much. I thought it was good.Next time I will thicken it. The taste was mild and needed some salt and pepper. I used some soy sauce..Thanks for the recipe sdowswell.