The incredible, edible egg! A healthy supply in the pantry provides the major ingredient in this simple Egg Drop Soup for 1.
1 1/2 cups chicken stock
1 large egg
chili pepper (optional)
thinly sliced scallion
In a medium sized pot, bring the stock to a boil over medium-high heat. Season with salt to your liking (go easy if the stock is already salted). Whisk the egg in a small bowl and season with a bit more salt.
Remove the stock from the heat . Slowly pour the egg from high above the pot into hot stock as you continually stir the soup. Using this method, the egg should look soft and wispy. Use scallions and cilantro leaves for garnishes. Feel free to add other ingredients for a heartier meal like cooked meat, halved cherry tomatoes, bamboo shoots, etc.
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’til next time,