I love noodles – of all kind. And chicken soup is soothing – still cannot find proof that it helps ( empirical proof that is) – just the goodness of the way I feel when I eat it! And that is enough for me! Here is a picture of one of our farm grown eggs – with a little quail egg which is the speckled one there too. About 6 of them with salad is my preferred low calorie lunch. Yum!
Egg Drop Chicken Soup
- 1 (16 ounce) can chicken broth
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil, or to taste
- 1/4 cup finely broken udon noodles
- 2 teaspoons water
- 1 teaspoon cornstarch (optional)
- 2 eggs, beaten
- sea salt to taste
- freshly ground black pepper to taste
- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
- Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you’re worried about this. Over-stirring is not as much of a problem as under stirring.