The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
Flu season is fast approaching, and soon many students will be in need of a comforting bowl of soup to nurse them back to health. Look no further! Egg drop soup is easy on the stomach with its broth base and sneaks in protein with its beautiful ribbons of cooked egg. It also serves as a great base if you want to add in vegetables and can be made in practically the same amount of time as waiting for take-out delivery.
Ready in: 15 minutes. Serves: 6
- Ingredients
- 946 ml (4 cups) of stock (vegetable, chicken, beef)
- 15.6 g (2 tbsp) cornstarch
- 2.6 g (1 tsp) ginger
- 0.7 g (1/4 tsp) garlic powder
- 3 eggs
- 5 ml (1/2 tsp) sesame oil (optional)
- 3-4 green onions, sliced
- Salt and pepper to taste
Tip: Save money by buying bouillon powder or cubes instead of cartons of broth. It can easily be made up using the instructions on the package.
- Beat eggs well in a small bowl.
- Whisk to combine the cornstarch, ginger, garlic powder, and stock in a medium pot and heat until simmering.
- Stir the broth while simultaneously pouring in the whisked eggs slowly to create ribbons of egg.
- Remove from the heat, add the green onions and sesame oil, and season with salt and pepper.
- Serve and enjoy!
Recipe was adapted from the food blog Gimme Some Oven.
Image: Chandy Dancey/The Cascade
Chandy is a biology major/chemistry minor who's been a staff writer, Arts editor, and Managing Editor at The Cascade. She began writing in elementary school when she produced Tamagotchi fanfiction to show her peers at school -- she now lives in fear that this may have been her creative peak.
