Like nearly every Jewish kid in America, I have a long history of eating Chinese food on December 25. In Chicago, though, that means picking up take-out food at the Jewel, which doesn’t help any hours of the day pass by.

So this Tuesday, we’ll be making our own Chinese cuisine. My kids come home from school at noon, and this soup is easy enough for even them to make.

Looks like we’ll have an activity for the long afternoon after all.


4 cups veggie or chicken stock (Make your own with leftover veggie scraps)
1t freshly grated ginger
2 cloves chopped garlic
1T oil (I use grape seed oil)
4 roughly chopped scallions
1/2 cup sliced mushrooms
1/4 cup grated carrots
4 eggs
2T corn starch
salt and freshly ground pepper to taste

Heat oil in pot over medium heat. Add garlic and ginger and saute, while stirring, until lightly browned. Add scallions, mushrooms and carrots and saute 3 more minutes. Add stock and salt and bring to a boil. Let simmer for 10 minutes. Add pepper. Take 2 ladles full of soup and put it in a separate bowl. Stir in corn starch until fully dissolved. Add mixture back to the broth and stir. Crack eggs into a glass and stir. Pour over the pot and stir immediately and then serve.

Check out this month’s Kosher bloggers link up below for loads more ideas to create your Tuesday Chinese feast.

3 thoughts on “Easiest egg drop soup

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