This post is sponsored by Safeway and features their exclusive O Organics® products. I shop for these products at my local Safeway store.
Believe it or not, it’s almost fall and when you have two little kids running around your house that means it’s almost cold and flu season here at House Macheesmo. Pretty scary stuff!
To get ready, I like to have some simple warming recipes in my back pocket that I can make in a half-groggy state that I know my family will eat and love.
This Weekday Egg Drop Soup is at the top of my list this year. It’s so warming and wonderful and have delicious, savory flavors in it. Believe it or not, my 2 1/2 year old ate a whole bowl of it! (Okay… maybe that was just shocking to me!)
I purchased the O Organics® products I used in this post from my local Safeway. These products are can be found in my area exclusively at Safeway. I’m honestly always surprised at how reasonable their prices are and I feel like the ingredients are healthy. I definitely always feel good feeding a recipe like this, with ingredients like this, to my family!
If you don’t live near a Safeway, you can also find O Organics at all Albertsons Companies of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
Weekday Egg Drop Soup
- 1 quart Chicken Broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced cremini mushrooms
- 1 inch fresh ginger, sliced
- 3 cloves garlic, peeled
- ½ cup frozen peas
- 1 tablespoon corn starch
- 2 large eggs, whisked
- 1 cup baby spinach
- Fresh scallions, garnish
- Sesame seeds, garnish
- In a small bowl, whisk eggs until they are a smooth consistency. In a seperate small bowl, stir together 1 tablespoon corn starch with 1/4 cup Chicken Broth.
- Add the remainder of the chicken broth to a medium pot along with soy sauce, sesame oil, mushrooms, peas, ginger, and garlic. Bring to a slight simmer, cover, and simmer on low for 10 minutes until mushrooms soften.
- Stir in corn starch slurry and continue to simmer on low for a minute or two.
- Remove ginger and garlic pieces from the soup.
- Add eggs in a slow drizzle, stirring. Then add Baby spinach. Stir until wilted.
- Serve soup in big bowls garnished with extra sesame oil, scallions, and sesame seeds.
Did you make this recipe?
Weekday Egg Drop Soup
This is a great recipe for so many reasons, but one reason I love it is because the ingredients are easy to find and easy to prep!
The soup base starts with mushrooms, O Organics® Chicken Broth, ginger, and garlic. You can live the ginger and garlic in big chunks because you will fish it out later once the soup is infused with flavor.
Add the broth, peas, soy sauce, and sesame oil, and bring it all to a simmer. Once it has simmered for a few minutes and the mushrooms are tender, then remove the ginger and garlic and add a cornstarch slurry. For this I use 1 tablespoon cornstarch whisked into 1/4 cup chicken broth.
This will thicken the soup a bit and give it it’s classic egg drop soup texture.
Egg drop soup wouldn’t be egg drop soup without eggs! It might sound odd to pour eggs into soup, but it’s SO delicious.
Whisk the eggs really well so they are in an even consistency.
Then slowly pour the eggs into the soup.
They will cook pretty much instantly and then you can also add the baby spinach which gives the soup a nice color punch.
Serve this weekday egg drop soup garnished with sesame oil, sesame seeds, and fresh scallions.
Having a quick and delicious soup like this in our recipe box is a great way to stay healthy and warm in the upcoming cold season!
Any egg drop soup fans out there? Leave a comment!