I was never a big fan of egg drop soup when I used to go to Chinese restaurants, so I honestly have no idea why I even tried to make this recipe; I found it online (I’m not sure where), made it once, and couldn’t believe how wonderful it tasted. Since then, I’ve made it several times despite the fact that my boys weren’t all that fond of it. Since starting Intro for the third time, however, my oldest son has also fallen in love with this soup and will eat bowlfuls of it (and requests more!)
Egg Drop Soup
4 to 6 cups of chicken broth (1 to 1/2 quarts)
1-2 yellow onions, diced
4-5 green onions (separate the whites and the greens)
1 tsp. sesame oil (opt.)
1 inch ginger root, grated
2 tsp. sea salt, more or less to taste
1 1/2 cups sliced shiitake mushrooms
1. In a large sauce pan, saute the onion and white onion parts in butter, ghee or coconut oil. Add broth, ginger, sesame oil (opt.) and a little sea salt. Bring to a boil.
2. Add the mushrooms. Reduce heat and simmer uncovered for about 5 minutes. With the soup at a low boil/simmer, stir gently while slowly pouring in the whisked eggs.
3. Turn the heat off, add chopped green onions, and then cover the pot and let it sit for 5 minutes. Add additional sea salt to taste and serve.
The last time I made this, our local store was out of organic shiitake mushrooms so I had to use Portobello mushrooms. Definitely not the same, but it still tasted good. 🙂