Ginger Scallion Egg Drop Soup
Did you ever notice that when you get luncheon specials at a Chinese restaurant you get a choice of soups to go with your main entrée? The choices are always the same: hot & sour or egg drop soup. Wonton soup if you’re lucky – and fancy.
I almost always go for hot & sour soup because it’s complex and yummy and not something I would make at home (yet). I usually pass on egg drop soup because it’s kind of boring. Don’t get me wrong, I think it tastes really good, but never thought it was anything special. Poor egg drop soup always gets overshadowed by hot & sour and just sort of fades into the background.
One rainy day I was home with my youngest son, who was sick. I wanted to make him a soup with ginger in it since ginger is so good for when you’re feeling crummy and even when you’re not. And I needed to use what seemed like a 10 pound root of ginger I got from Chinatown. I looked through my “No Soup for You!” Pinterest board and found this recipe for Ginger Scallion Egg Drop Soup and decided to give it a try. (On a side note, “Seinfeld” ended almost 20 years ago – I know, I can’t believe it either – and I will still stop and watch an episode or a marathon if I’m flipping channels. Same with “Friends”. And time stops if I catch a “Law & Order” marathon.)
Anyway, I’m glad I gave the soup a try.
Really simple and easy to make and perfect for a rainy, feeling kind of blah day. Between my son and I, we had enough for the two of us and I could tell he was starting to feel better when he went back for seconds.
After finishing my soup I found myself wanting to apologize to all the luncheon special egg drop soups I rejected in the past for making them feel like second best.
I’ve made this again and doubled the recipe so that there is enough for 4. I doubled everything except the chicken so that it wasn’t overpoweringly a “chicken soup.” This is what I did:
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