With this crazy weather, it seems everyone has a cold. My friend Catherine Anne says any soup made with chicken broth is like liquid gold. It has healing powers.
These are easy, hearty soups that will have you feeling better in no time.
I hope you enjoy these great recipes.
Quick and Easy Egg Drop Soup Recipe
3 large eggs, lightly beaten
4 cups chicken stock, homemade preferred
1 tablespoon cornstarch
Scant 1/2 teaspoon grated ginger
1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
3 green onions, chopped
1/4 teaspoon white pepper
3/4 cup enoki mushrooms or sliced shiitake mushrooms
Make the cornstarch slurry by measuring out 1/2 cup of the stock and mixing with the cornstarch until dissolved. Put the cornstarch stock mixture, ginger, soy sauce, onions, mushrooms, white pepper in pot and bring to boil. Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Stir in the corn starch slurry and reduce heat to a simmer.
Slowly pour in the beaten eggs while stirring the soup while stirring slowly. The egg will spread out into ribbons.
Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
Ginger is what makes the soup hot and spicy. Dial it down to a quarter teaspoon if you want a milder soup
Easy Wonton Soup
This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.
6 cups chicken broth low sodium
1 inch piece fresh ginger, sliced thin
1 clove minced garlic
20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy, halved lengthwise and halved
1 tablespoon soy sauce
1 teaspoon sesame oil
Scallions, sliced green parts only for garnish
Bring chicken broth to a boil in a large pot. Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook five minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
