Dinner: Hearty Egg-drop Soup

No joke, I’m still eating this soup as I type this – it’s too good not to share!   AND it takes less than 30 minutes!

You will need:

Stock of your preference (veggie or chicken)

Dried seaweed (soaked for 5 minutes)

2 eggs

2 sprigs scallions

Thin dry soba noodles


Chinese dried mushrooms (soaked for 5 minutes)

Cooked chicken, diced


1. Bring the stock to a boil.  Add the chicken and mushrooms if you’re using them.

2. Wisk the eggs together in a bowl, set aside.

3. Add scallions and noodles, let boil for 2 minutes.

4. Add the seaweed

5. Pour in the eggs, stirring constantly.  Cook until the eggs are evenly white and flaky in the stock.

Done! Serve with some lemon or lime and hot sauce, pho-style.


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