Anyone out there tired of the deluge of pumpkin-spice-flavored EVERYTHING when the leaves start changing color? Me, too. Instead, when sweater weather starts, I gravitate towards steaming bowls of soup rather than sickly-sweet pumpkin-y stuff. I know—I’m in the minority, but hear me out: I’m going to share a super easy egg drop soup recipe that you can make in a flash. Well, provided that you have some bone broth and eggs. No bone broth? Make a fast batch in your pressure cooker or dump some bones in your slow cooker and freeze the broth into icy pucks so you always have some on hand.
My version of this classic soup is packed with eggy goodness. Traditional egg drop soup usually features a larger proportion of broth to egg, but not mine: I stir in one egg for each single serving. Feel free to increase the amount of broth if you prefer it less egg-y. And if you’re cooking for more than one, just multiply the ingredient amounts by the number of desired servings, and use a bigger pot. Whatever floats your boat is good with me. I’m easy like that.
(Are you a visual learner? You can watch the Persicope video I shot of myself making Egg Drop Soup here on my YouTube channel. I’m regularly shooting impromptu, interactive cooking videos on Periscope these days, so if you want to check ’em out live, download the Periscope app and follow me!)
So grab your broth and eggs, and find out how to get a hearty bowl of soup in your belly in about 5 minutes (or however long it takes for your broth to boil).
Makes 1 serving
- 1½ cups of bone broth or stock
- 1 large egg
- fish sauce (optional, but I always use it to boost umami)
- 1 scallion, thinly sliced (optional)
- cilantro leaves (optional)
- hot chili peppers, thinly sliced (optional)
In a small saucepan, bring your bone broth to a rolling boil over medium-high heat. Flavor it with fish sauce and/or salt to taste. Remember: it’s only as savory as you make it.
Crack the egg in a small bowl and season with a few additional drops of fish sauce and a pinch of salt.
Whisk well with a fork.
Remove the bone broth from the heat and stir the soup with a heat-proof spatula as you slowly pour in the whisked egg.
The egg should cook on contact with the hot liquid even though you’ve removed the saucepan from the heat. The eggs should be soft and wispy rather than overcooked and chunky (ick!).
Transfer the soup to a bowl. (I won’t tell anyone if you use the same bowl that you whisked your egg in.)
The soup tastes delicious as-is, but you can fancy it up with your favorite add-ins. My favorite garnishes include sliced spicy peppers (like red jalapeños!), minced scallions, and cilantro leaves.
Here’s to a delicious and flu-free autumn! (Or at least a manageable sniffle season.)
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times– bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).4