Egg Drop Soup

I avoid canned soup for a couple reasons. First of all, most soup cans are lined with an epoxy resin containing bisphenol-a (BPA), a known endocrine disruptor. Think that cans that say “BPA-free” are safe? Think again. Unfortunately, when things have a label on them that says “BPA-free” it usually means that the BPA has been replaced with another endocrine disrupting substance. Often, BPA is replaced with bisphenol-s (BPS), which is a chemical from the same family as BPA! The second reason I avoid canned soup is because it usually contains all sorts of additives and preservatives that I would never cook with myself. So I make my own soup. I decided to make some egg drop soup. My recipe is based on this recipe. Here are the ingredients I used:

  • 2 tbsp butter
  • 1 cup chopped onion
  • 2 tbsp fresh ginger, minced
  • 1 stalk celery, diced
  • 1 1/2 cups shiitake mushrooms, sliced (Avoid mushrooms in those plastic-wrapped foam trays and buy loose ones from the bins. I use cloth produce bags for this.)
  • 1 cup cabbage, chopped
  • 8 cups broth or water (I used 4 cups of homemade vegetable broth and 4 cups of water.)
  • 1 tsp salt (I forgot to put it in the picture)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 3 tbsp arrowroot powder (I bought it in bulk. You can also use cornstarch.)
  • 3 tbsp water
  • 6 eggs
  • cilantro, to serve

Melt the butter. Saute onion, ginger, celery, mushrooms and cabbage until soft, about 5 minutes.

Add broth, salt, soy sauce and sesame oil. Bring to a boil.

Whisk arrowroot powder and water. Pour into soup and stir until thickened.

Whisk eggs in a bowl. Drop into soup.

Serve with chopped cilantro on top.


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