Super Healthy Egg Drop Soup

If you're a chicken owner you know that spring brings a plethora of eggs with it. While they are delicious and certainly appreciated sometimes it can be hard to keep up even with just a few backyard hens. Since moving we haven't started selling are eggs again (hopefully soon) so I've been giving them to friends and trying to eat as many as possible. 

This recipe is totally helpful for doing just that. Even if I'm sick of fried eggs for breakfast I'll still make this soup for lunch. Its savory, nourishing, and filling with just a tiny kick of ginger. Plus it's vegetarian so if you're looking for a quick and easy recipe for your plant based friends you've found it.

The recipe calls for: 

4 cups of vegetable broth (set 1/2  cup aside)
4 eggs
1 TBS corn starch
3 TBS soy sauce
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ginger
1 bunch of green onions
a handful of mushrooms (to taste)

The first thing your going to do is put 3 1/2 cups of broth on to heat. Next chop up your onions and mushrooms. I used some freshly harvested wild onions and I think they made my soup even better. The size pieces is really a personal preference on what you enjoy in your soup. Then add them to the broth that's heating. Also add the soy sauce, onion powder, ginger, and garlic powder. If you love ginger you may want to increase the amount. I just like a tiny bit.

Let this mixture come to a boil then turn it down and let it simmer for a few minutes. While it's simmering take the 1/2 cup of broth you set aside and whisk in the cornstarch until it's dissolved. Then whisk your cornstarch mixture into your soup.

The last step is to simply whisk your eggs in a cup then slowly pour them into your soup as you stir them in. They will make those neat little eggy ribbons just like at your favorite Chinese restaurant! The less you stir while pouring your eggs in the bigger the pieces of egg will be.

Note: I used my homemade vegetable broth which may be a bit darker colored than store bought broth but either should taste great.

If you're overwhelmed with eggs at your homestead check out our recipe for whole egg mayo you can also learn about foraging for wild onions!