It’s a week into December and I finally can say I’m freezing my buns off. Which says a lot due to the size of the buns that are actually freezing =p
About time I get to break out the flannel and cable knit and pose as a lover of outdoors whose favorite activities include rock climbing and shredding the gnar. When in reality I consider getting out of bed comparable to a V-5 and would rather shred a bunny slope with a Camelbak filled with some spiced nog.
Pip Pip Cheerio!
But since I have been avoiding the gym, convincing myself that my sickness HAD to have come from a treadmill (when actuality it was probably from my son who had the flu….. but I mean…. he’s so small?) I’ve been forced to make healthier choices in order to make up for binging on holiday baked goods that seem to be pouring out of my ….. beep.
And what can be healthier than homemade egg drop soup….. try homemade egg drop soup with power punching kale. I love taking a classic and making it my own. And this is definitely a soup I feel like you can get creative with.
Okay I know I just added kale for THIS recipe, but in the past I have added vietnamese rice noodles, chicken, bok choy, you get the idea. If you’re looking for something with a little more “substance” I definitely would recommend the noodles or the chicken (or both).
One last thing….. you can also add as many eggs as you want. Seriously. I felt five worked perfectly for this recipe however you can by all means add one or two more for an added richness.
- 8 cups chicken broth (lower sodium)
- 5 eggs, gently beaten
- 6 large kale leaves, torn into large pieces (about ½ a bunch)
- ½ cup sliced green onions (3/4 of a bunch)
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp soy sauce (plus put some on table for serving)
- 2 tsp corn starch
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp white pepper
- First in a medium pot add your 8 cups of chicken broth. Bring to a boil and then lower heat down to a simmer. Add your lemon juice & soy sauce.
- Add your garlic powder, ground ginger & white pepper. Mix.
- Add your torn kale leaves.
- Next in a small bowl add your corn starch and then using a ladle, very carefully remove some broth from the soup and add about a ¼ cup of broth to your corn starch. Mix together with a whisk and then add the cornstarch mixture to the soup, whisking constantly until everything blends together (if you just add cornstarch directly to the soup it literally will glob up and NOT mix. Trust me on this).
- Next add your already gently beaten eggs slowly to the pot of soup, while using a whisk in your free hand, stirring constantly until eggs are incorporated/cooked. (if you just crack the egg into the soup more than likely the yolk will instantly cook and not separate).
- Add your green onions, salt & pepper to taste.
- Serve hot.