Yesterday I was in the mood for soup. I know, what’s so amazing about that? But for those of you who are new to this site, I should bring you up to speed. I am an inveterate fan of homemade soup and am not in the least bit ashamed to admit to this predilection. In fact, I’m quite proud of the fact if truth be known. And I know, it’s much more romantic and sophisticated to claim a love for caviar or champagne or Italian truffles shaved over freshly made pasta. But I’m neither ridiculously romantic or trendy cool, so my love of homemade soup is much more revealing of who and what I represent. But, when it comes to soup, I do draw a very firm line. For me, the soup in front of me must be absolutely delicious. Regardless of how much time and effort went into the process. In fact, I’ve found that a truly great soup doesn’t always require a complex combination of ingredients. And this simple recipe for egg drop soup is proof of that statement. (So is Avgolemono, if you need another example of a delicious soup that’s exceedingly easy to prepare.)

I found this recipe on the omnivorescookbook.com site. I had decided to look for an egg drop soup recipe because I didn’t want to spend a lot of time in the kitchen last evening and the soup was going to be only part of our evening meal. (I had made pizza the night before, and the leftover pizza was going to make up the main portion of our dinner.) And I know, pizza and egg drop soup aren’t known to be a standard pairing. To that I say, don’t knock it until you’ve tried it!

And I must say, this was such an easy soup to prepare. And spot on for flavor. And just exactly what I needed. And it contained green onions. Allow me to explain.

My mother used to tell me that as a toddler, if given a choice of a green onion or a bowl of ice cream, I would invariably choose the green onion. And I have no doubt about the honesty of that statement. Because I still love green onions and use them all the time in my cooking. In fact, I get kind of anxious if there isn’t at least one bunch of green onions in the veggie crisper portion of my refrigerator. So, a soup where green onion plays a starring role is perfect for me. And please know, this recipe produces a better egg drop soup than you will most likely ever find in a restaurant. It is absolutely stinkin’ delicious. Plus, because it is homemade, the cook has control over the quality of the ingredients. Which is always a plus in making dishes from scratch. (No hidden MSG, for example.)  

So, as always, think fresh, think delicious, and in some cases, think quick and easy. We all have those days when even contemplating an exhausting effort in the kitchen is more than we can handle. That is just fine. We aren’t machines after all. But some of us, myself included, can find ourselves feeling guilty if we don’t perform to our own self-imposed culinary standards. Cut that out! And cut yourself some slack. Repeat after me – “I am not a robot. I get tired like everyone else. And some days I just don’t feel like cooking!” And because we are human, those are the days when preparing a very simple meal is the best we can do for our self and our family. (Makes us less grumpy and less likely to feel picked upon. I speak from experience here!) Or better yet, if you are able, order a take-out meal. My dear husband knows me very well after all these years. And when I mention take-out, he doesn’t bat an eye. He knows, for what ever reason, I need a break. He also knows that by tomorrow, I will most likely be back in the kitchen happy as a clam. With no feelings of guilt for taking a break. So, in this one case, do as I say, and do as I do. Oh, and if you have the strength – make this soup.

Peace and love to all.    

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

1 slice fresh ginger

4 tsp. cornstarch

¼ tsp. white pepper

¼ tsp. fine sea salt (or more to taste)

1/8 tsp. turmeric, for the yellow color, opt.

2 T. water

4 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, and the slice of ginger in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.  

Whisk the cornstarch, white pepper, sea salt, turmeric, and water together in a small bowl. Make sure the cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula. Keep the soup at a low simmer while you get ready for the next step.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Stir, taste and adjust seasoning, discard the slice of ginger, and serve immediately.