Tag Archives: egg drop soup

Egg Drop Noodle Soup with Mushrooms and Spinach

13 Apr
Egg Drop Soup with Mushrooms and Spinach

Egg Drop Soup with Mushrooms and Spinach

Here’s a quick and easy soup I made for lunch the other day, but it’s filling enough for a meatless main and packed with protein and nutrients. I actually had it in mind to  make a turkey noodle soup with the leftover turkey breast I had hanging around in the fridge, but at the last minute I switched it out with eggs because, well, that’s what I do sometimes. After I ladled this into a bowl and took all my photos, I took a sip and frowned, thinking, “something is missing.” DOH! I forgot the lime juice and cilantro. I poured my bowl back into the pot, squeezed in the lime, and chopped up some fresh cilantro, and mixed that in. There, much better.

But I didn’t retake the photos, because I was on lunch break and had to eat and get back to work. And that brings me to a very important lesson in cooking. Always taste test throughout the preparation, so you can adjust seasonings accordingly or “notice” the lack of an ingredient — or two. Yes, I was rushed for time, but it was no excuse. But it all turned out good in the end. This made enough for four servings. The next day, I packed the leftovers for lunch and added some shredded turkey breast. Power lunch!

Egg Drop Soup with Spinach and Mushrooms

Egg Drop Soup with Spinach and Mushrooms

Egg Drop Noodle Soup with Mushrooms and Spinach

1 teaspoon sesame oil
1 teaspoon olive oil
1 cup sliced mushrooms
1/8 teaspoon dried, ground ginger (or 2 teaspoons fresh, diced)
1 teaspoon minced garlic
2 green onions, chopped, white and green parts divided
4 cups homemade or low sodium chicken or turkey broth
2 tablespoons low-sodium soy sauce
2 teaspoons rice wine vinegar
1/2-inch round of angel hair pasta, broken in half
2 eggs, lightly beaten
Juice of one small lime, plus wedges for serving
1/2 cup fresh chopped cilantro, plus more for serving
4 cups fresh spinach, roughly chopped

In a soup pot or dutch oven over medium heat, add the oils then saute the mushrooms, ginger, garlic, and white onion parts until the mushrooms have released their liquid, about five minutes.  Pour in the chicken or turkey broth, add the soy sauce and rice wine vinegar, and bring up to a boil. Add the angel hair pasta, and bring to a low boil and simmer until pasta is tender, about five more minutes. Slowly stream in the eggs, breaking up with a fork and stirring to make egg threads. Add the chopped spinach by handfuls, pushing down into the liquid and stir until wilted. Squeeze in the lime juice, then add the chopped cilantro. Simmer until heated through. Ladle into bowls and garnish with green onion, cilantro, and a lime wedge.


Chicken Egg Drop Soup…Quick and Easy

27 Jan

Chicken Egg Drop Soup (Notice the use of a different bowl!)

I was in the mood for soup for lunch today, and when scouring the fridge to see what I had I found a couple of green onions and mushrooms that needed used quick. I reached into the recesses of my mind and remembered a soup I used to make in college all the time that used those two items. The recipe originally came from a wok cookbook given to me by my mother (of course) when she found out I had purchased my first wok. I still make the soup a few times a year now, but not nearly as often as I used to. Today was a good day to make it again, as I had limited time on my lunch break to make this and post.

Chicken Egg Drop Soup

3-4 cups homemade chicken stock, or low-sodium canned/boxed
2 green onions, sliced thin into 1-inch pieces
2-4 mushrooms, sliced
1 tablespoon corn starch
1 tablespoon low sodium soy sauce
1 tablespoon water
1 or 2 eggs
Black or white pepper to taste

In a wok or pot, bring chicken stock to a simmer. Add the green onions (reserve a few for garnish) and mushrooms and simmer about 10 more minutes. Mix the corn starch, soy sauce, and water together and add to the pot. Bring to back to a low boil this time. Beat the egg(s) in a small bowl, then slowly stir into the boiling chicken broth with a fork to separate. I have also added some chopped fresh spinach at this time, but didn’t have any today.  Remove from heat, ladle into your bowl and garnish with reserved green onion. Soup’s On!

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