These past few morning have been all the things you dream about when fall rolls around. Chilly mornings, fog in the air, and you're left with thoughts of warm soup and crunchy bread to warm your belly. Well at least you can imagine that's what I'm dreaming about everyday.

So when it comes to comfort food on a chilly day some may think that a good 'ol bowl of chicken soup or something of the like is on my mind, but no you would be wrong. When it comes to cravings you can find me dreaming of egg drop soup. Maybe it's like I said in this post about our "staple"foods, but this Asian delicacy is all mine when I'm feeling down or chilled to the bone. If you've never tried to make your own don't be intimidated, there are a few simple tricks that make all the difference.

Ingredients: 

4 cups chicken or veggie broth

2 tbs soy sauce

1/4 tsp ground ginger

3- 4 green onions 

3 eggs 

1 1/2 tbs cornstarch 

2 tbs cold water

Optional Ingredients: 

mushrooms

a few dashes of fish sauce (a requirement for me!)

1/2 tsp white pepper if you would like a little spice

tofu

Directions: 

Place broth and seasoning in to a medium sauce pan over medium heat. As the broth is warming whisk eggs together in a small bowl and set aside. Next, whisk cornstarch and cold water together in a small bowl and set aside (add 1 teaspoon of your cornstarch mixture to your eggs and mix together). Once your broth is lightly bowling turn the temperature down to low, take your stirring spoon and stir your broth in a circular motion. Next is your first trick, while the broth is spinning slowly pour your eggs into the pot. The eggs being poured into the spinning broth will create that wispy silky egg texture. Then add your chopped green onions and any other veggies you would like into your soup. Once your eggs have cooked (maybe a min or two) stir in your cornstarch and cold water mixture, this is your second trick! The cornstarch is the trick to thicken the broth and create that iconic texture, once the cornstarch is added allow the soup to simmer for 1-2 mins until the broth no longer tastes starchy. Pour into bowls and top with green onions.

This soup is best served and devoured immediately.

* Revised: 10.2.14

So I have gotten a ton of questions about what do you serve this with.. So here are some of my favorite additions. 1. I like to do some homemade or you can do pre-made spring rolls. 2. serve the soup as a side to chicken fried rice. 3. A side of wontons/ Asian dumplings 4. my favorite...leftover Chinese take out :) 

Hope this helps!