I’m happy to say that my meal planning and preparation skills have improved quite a bit in the years since college. Those days, when I “cooked” it involved heating packaged pre-cooked noodles in the microwave and adding some onions, eggs, and cheese if I was feeling really fancy.
Most meals involved grabbing food at the food court on campus. Thankfully, they had a decent salad bar and some sushi or I don’t know that I would have consumed many vegetables at all in college.
Back then, if I was in the mood for something fancier than my usual ramen concoctions, I would heat some soup or make a simple egg drop soup in the microwave with broth and eggs and a little salt.
These days, I don’t even like using a microwave, and my definition of a good meal has (thankfully) drastically changed. One thing that has stayed the same is that I consider a good soup comfort food (I just make them from scratch now).
Egg Drop Soup …
There is something soothing about egg drop soup, and I love that even without a microwave it only takes a few minutes to make this soup, and it works as a quick meal on the go.
My children like to call it “breakfast soup” because it involves eggs. It is perfect for this time of year when the weather is starting to change but it doesn’t quite feel like chili or beef stew weather yet.
This egg drop soup rivals (or beats) the soup at any restaurant, and you can make it faster than you could call and order delivery. If you are in the mood for soup or are looking for a quick meal and don’t have much on hand, this is a great recipe to try.
Egg Drop Soup Recipe
- In a medium pan, heat chicken broth.
- Add ginger and garlic and simmer for 5 minutes.
- Add salt and pepper.
- Whisk eggs in a small bowl.
- Remove the broth from the heat and add the eggs, whisking slowly and gently to create little egg ribbons or drops.
- Whisk in butter and sliced green onions.
- Serve immediately. Top with additional green onions for garnish if desired.
What is your favorite kind of soup?