Farmers’ Market Egg Drop Soup
Springtime. It’s hard not to love the hatching chicks and the promise of warmer temps and sunshine to come. But it’s pretty easy to hate the number of times you think you can leave the house with a light jacket, but with one foot out the door, you have to turn around and dig out your winter coat again. I think today’s recipe is the food version of the perfect transitional jacket — no need for a winter coat, but still need something on your shoulders. Farmers’ Market Egg Drop Soup is my favorite spring-to-summer soup.
Truth be told, my family eats egg drop soup all year round. I always have the ingredients on hand so it makes for a great quick warm lunch on the weekends. And it is often a side dish for dinnertime at our house. But this time of year, I love to throw in some fresh veggies to “Spring” it up. And then, I wonder why I don’t do this all year long. I originally fell in love with this recipe, and have changed it over time. Farmers’ Market Egg Drop Soup is full of color, texture, and flavor.
This recipe comes together in less than a half hour and will lift your spirits on those chilly days full of April showers. “Spring” up your life and make some Farmers’ Market Egg Drop Soup while you wait for the May flowers. Maybe you’ll love it so much you’ll find yourself making it long after your winter coat goes up to the attic for good.
This version of egg drop soup is full of color, flavor, texture, and veggies! It comes together in less than half an hour, and makes a perfect lunch or dinnertime side dish.
- 4 c chicken broth (veggie broth works great too)
- 1/2 t sesame oil (optional, but I highly recommend)
- 1/2 t salt
- black pepper, to taste
- pinch sugar
- 1/4 t (or more) tumeric (optional, for traditional yellow color)
- 2 T cornstarch (optional, for traditional egg drop soup texture)
- 1/4 c water (optional, for traditional egg drop soup texture)
- 3 eggs
- 2 T chopped scallions, mostly green parts
- heaping 1/2 c chopped tomato, seeds removed
- 1/4 c corn
- 1 T sesame seeds for garnish
Bring the chicken broth to a boil and add sesame oil and seasonings.
While the broth is heating, make a slurry to thicken the soup. Scoop the cornstarch into a jar with a lid. Pour in the water. Make sure the lid is on tight and shake it until the cornstarch is dissolved into the water. Pour the slurry into the broth. You can make more of this if you like a thicker soup.
Crack the eggs into a measuring cup and lightly beat them with a fork. Slowly pour the eggs into the soup while slowly stirring the broth.
Add the scallions, tomatoes, and corn. Stir and allow the veggies to soften a little in the hot soup.
Garnish with a few scallions and sesame seeds. Serve hot.