Egg Drop Soup

One of the very unhealthy things I crave while pregnant is Chinese food. It never fails! My husband despises Chinese food, though. I can safely say we have only eaten Chinese take-out twice during this pregnancy, but I still get a craving for it.

I decided I needed to try to make some Chinese food for myself at home. Making it at home ensures that you know which ingredients are going into your food. So far I have made some yummy, yet very spicy lettuce shrimp wraps and egg drop soup. This egg drop soup really hits the spot and it tastes just like it does at the restaurant!

We always have an abundance of eggs, so this is the perfect way to use up some extra eggs. Bug is my big kitchen helper. He loved helping me put this soup together!

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Egg Drop Soup

Ingredients:

4 cups of chicken broth, divided

1/8 teaspoon ground ginger (I keep fresh ginger in my freezer and use a microplane to grate it. You can also use ginger powder.)

2 tablespoons fresh or dried chives (I keep a big container of dried chives on hand at all times)

1/4 teaspoon salt

2 1/2 teaspoons arrowroot powder OR 1 1/2 tablespoons cornstarch

2 eggs

Directions:

1. Set aside 3/4 cup chicken broth. Pour the rest into a saucepan and stir in salt, ginger, and chives. Bring the mixture to a rolling boil. In a separate cup, combine the reserved broth with the arrowroot powder and stir until smooth.

2. In another bowl, whisk the eggs. Slowly drop the whisked eggs into the boiling broth mixture while continuously stirring the broth. Continue stirring and add the arrowroot mixture until the soup has reached your desired consistency.

I like to stir a little soy sauce into my bowl right before I eat it! Enjoy!

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Happily sharing with: Comfy in the Kitchen, Health 2Day Wednesdays