Vegetable Egg Drop Soup is a healthy and comforting soup that is ready in less than 30 minutes!
Well hello there 2018.
How are you? … Good? … that’s great!
Me? Oh I’m the best I’ve ever been. You see … a few days ago I became a farm owner.
Yes … a farm owner.
Ok you guys … 2018 is coming in strong over here in the Duska family. For the last year and a half my husband and I have been patiently searching for a piece of land where we can build our forever home. On the third to last day of 2017 we officially closed on our little slice of heaven located near the Appalachian Mountains in East Tennessee.
It’s a beautiful, private place that has rolling pastures and lots of woods. A place where we can do pretty much anything we want to! I will be sharing photos very soon!
With all that being said … things here on Amy in the Kitchen will be a little bit different in 2018. I’ll still be creating delicious seasonal recipes like before … but this year will be filled with even more!
To be more specific … I will be learning … and sharing … ways to be more self sufficient in the kitchen. That means learning to cook with what we grow on our land … canning and preserving food … baking breads from scratch and cooking with cast iron.
This vegetable egg drop soup is just a start. I can gather most of the ingredients I need right from my backyard … including the eggs!
There’s something very empowering about the ability to grow your own food. You know exactly what’s in everything you eat … and the taste and quality of the food is superior to anything you can buy in a supermarket!
I love soup made with eggs … like hot and sour soup. It’s a inexpensive way to add a high quality protein to a meal.
To make this soup simply boil the vegetables and seasonings in chicken broth until they are tender. Add the cornstarch water slurry to thicken the broth and then add the beaten eggs. Stir and serve.
It’s really that easy!
Vegetable Egg Drop Soup
- 4 cups chicken stock
- 2 ripe tomatoes, diced
- 3 large kale leaves, stems removed and chopped into small pieces
- 3-4 shiitake mushrooms, sliced into thin strips
- 1 tablespoon freshly ground ginger root
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sesame oil
- 1 teaspoon sriracha sauce
- 4 tablespoons corn starch
- 4 tablespoons water
- 3 large eggs, beaten
- toasted sesame seeds for garnish, optional
- Combine the chicken stock, diced tomatoes, kale, mushrooms, ginger, soy sauce, salt, pepper, sesame oil and sriracha sauce in a stock pot. Bring the mixture to a boil over high heat, turn the temperature to medium and simmer for 10 minutes or until the kale is tender. Turn down the heat to medium low.
- In a small bowl, whisk the corn starch and water and pour it into the stock pot while stirring. The soup will start to thicken.
- Slowly pour the beaten eggs into the soup in a circular motion. Let the soup stand for one minute and stir gently.
- Serve immediately garnished with sesame seeds.