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Year of the Soup: Week 45

Last week’s soup was complicated.  So I went simple this week.  John’s been requesting Egg Drop Soup for a while now, but I thought it might be a little boring.  Throw in some udon noodles, however, and you’ve got something :)  This recipe makes a hearty, filling soup with a nice flavorful broth.  Next time I’d add some fresh green onions and maybe a bit of sesame oil to give it more of an Asian flavor, but it’s quite good on it’s own.  Only seven more soups to go!

Egg Drop Soup with Udon Noodles

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 6 cups vegetable stock
  • salt and freshly ground black pepper
  • 4 eggs, beaten
  • 2 cups cooked udon noodles

Heat oil in medium saucepan over medium head.  Add the garlic and cook, stirring, until soft and golden.  Add the stock, along with some salt and pepper.  Raise the heat to high and bring to a boil.  Lower the heat to a slow boil.  Add the eggs to the soup in a steady stream, stirring constantly.  Keep stirring until eggs are cooked – just a couple of minutes.  Stir in cooked noodles.  Taste and adjust seasoning.  Serve hot.

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