Cheater’s Egg Drop Soup

My mom used to make this all the time. Paired with store-bought frozen egg rolls it makes a fantastic light dinner or a delicious lunch. It would also be great paired with chinese chicken salad. It is a little light to be served on its own for dinner. It really does taste better when store-bought non-low sodium is used. If you must use something else, you might need to add some salt in addition to the soy sauce.

Egg Drop Soup
Serves 6-8
2 quarts store bought chicken stock (not low sodium)
2 teaspoons soy sauce
about 1 inch of fresh ginger, cut into 4 pieces
1 large egg
sliced green onion to garnish, if desired

  1. In a soup pot or sauce pan, bring chicken stock to a simmer.
  2. Add ginger pieces and simmer for about 15-20 minutes
  3. While this is simmering, whisk egg and soy sauce together in a small bowl or 1 cup measuring cup
  4. Remove ginger from stock and turn off the heat.
  5. While whisking constantly, pour the egg mixture in to the stock in a steady stream.
  6. Ladle in to bowls and sprinkle with green onions, if desired.
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