Egg Drop Soup (Bone broth)
I know there’s a million and one egg drop soup recipes on line, but you need to try making it with your own bone broth !! It not only elevates this simple dish to the max, but also adds extra collagen and protein to every bite !! Today i’m using this huge frozen knee bone I got leftover from a local pho shop which has marrow, tendon, and chunks of beef; but you can honestly use any bone or even use your Costco leftover rotisserie bone for this recipe !
What you’ll need:
Servings: 6
bone of choice
6 cups water
1 tbsp chicken bouillon powder
1 tbsp fish sauce
1/4 tsp ground ginger
1/4 tsp ground turmeric
1 tbsp honey
cornstarch slurry: 1/2 cup water and 2-4 tbsp cornstarch
2 eggs
sesame oil
sliced green onions
white pepper
chili oil (optional)
Instructions:
Start off by placing bone into a large soup pot and fill with about 6 cups of water. Season broth with chicken bouillon, fish sauce, ground ginger, honey, and ground turmeric .
Bring pot to a rolling boil, then let simmer for at least 20 minutes or longer for the bone to release its flavor into the broth .
Turn off heat, remove bones, and drain for a clean broth if desired . Return broth back into pot and taste and adjust soup to your tastebuds . (Add salt if needed).
Make corn starch slurry by combining water and a few tbsp of flour— mix well to combine . (if you like a thicker soup consistency, add more flour to your slurry) .
Turn heat to low and once broth is heated through—Slowly pour in cornstarch slurry into soup broth and stir continuously until well combined. You will see the broth start to thicken . Turn off your heat .
Next lightly beat two eggs in a small bowl and then slowly pour into the broth and stir simultaneously until eggs start to create ribbons .
Finish with a drizzle of sesame oil .
To serve, ladle a few spoonfuls into a serving bowl and garnish with clean sliced green onions, dash of white pepper, and some chili oil for some spice . ENJOY !
