Egg Drop Soup

This lemony egg drop soup will soothe a sore throat & cure anything that ales you. Okay, maybe not completely.. but it will definitely hit the spot when you're feeling under the weather.

Fare Thee Well Egg Drop Soup

Lemon, ginger & garlic are all great for the immune system & this time of year we could all use the extra boost!


This recipe is not authentic egg drop soup, as authentic egg drop soup doesn't have lemon. But I'm obsessed with the brightness that the lemon adds in this recipe.


"When I'm sick, I LOVE lemon ginger tea. This soup gives me that vibe but in meal form!"

If you want to pack a little more punch to this soup you can totally add in some chopped greens like spinach, kale or collards. Or if you wanted some extra protein you could toss in some diced tofu or shredded chicken.



Egg Drop Soup

Makes 2 litres


What you'll need:


1 tsp sesame oil

4 garlic cloves

1 tbsp fresh grated ginger

1 1/2 L vegetable stock

3 tbsp cornstarch

3 large eggs

2 lemons, juiced

1 bunch green onion, thinly sliced

Salt & pepper, to taste

Toasted sesame oil, to taste



Steps:


Heat 1 tsp sesame oil in large pot over medium heat. Add 4 grated cloves of garlic & 1 tbsp fresh grated ginger to the pot & cook for 30 seconds, do not brown it! Add 1 1/2 L of vegetable stock to the pot and whisk in 3 tbsp cornstarch. Bring to a low simmer.


Whisk 3 large eggs in a bowl and set aside.


Once soup is simmering slowly, stir with a wooden spoon to create a whirlpool. Slowly pour in the whisked eggs and stir slowly with a wooden spoon to create long egg ribbons. Cook for 1 minute, then remove the pot from the heat. Pour in the juice of 2 lemons and 1 bunch of sliced green onions. Taste and adjust seasoning with salt and pepper.


Ladle into bowls, serve with a drizzle of toasted sesame oil.




Be well my friends!

Chef Jill's Signature

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