Easy egg drop soup
For some reason, egg drop soup always sounded intimidating to make until I actually went for it. It is a super-easy no mess soup that you can make for yourself on those nights that you “just don’t feel like cooking”. It is a much healthier option than fast food fried chicken (not gonna lie…fried chicken is yum) and has lots of ttc and pregnancy-friendly goodies in there like egg yolks, carrots, and cooked mushrooms.
You can add whichever veggies you like. Just make sure if you use mushrooms that they are cooked through if pregnant. I am thinking spinach would be a good addition the next time.
Serves four (tastes great the next day too)
4 cups Vegetable stock (store-bought is fine…we aren’t serving the Queen of England)
1/4 teaspoon powdered ginger
1.5 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
1/2 cup matchstick carrots
6 oz sliced mushrooms of choice (I used oyster and shiitake).
2 green onion-chopped
1 tsp salt
1 tsp pepper
Bring soup stock, ginger and soy sauce to a boil. Slowly pour in the cornstarch while simultaneously stirring the stock. Add the carrots and mushrooms and bring heat down to medium-low for 5 minutes. Pour the beaten eggs slowly into the soup while stirring the soup at the same time clockwise (don’t switch directions!). Let cook for 3 more minutes or until eggs are opaque. Turn off the heat and add the green onions. Add the salt and pepper, and enjoy!