Looking for a super quick and delicious meal? Try our Hubba Hubba version of the classic Egg Drop Soup full of ginger and mustard flavor. It cooks up quick, but you’ll want to savor every tasty spoonful.
Want to see how it’s done?
INGREDIENTS
4 CUPS NO ADDED SALT CHICKEN BROTH OR STOCK
1 TBSP. + 1 TSP. CORNSTARCH
2 TSP. RUB MY FISH
3 LARGE EGGS
1 TSP. SALT
1 TSP. SESAME OIL
1 TSP. SOY SAUCE
3 SCALLIONS, THINLY SLICED
Optional garnishes:
Diced extra firm tofu
Thinly sliced bok choy
Thinly sliced mushrooms
Sesame seeds
Sliced water chestnuts
DIRECTIONS: Bring broth to a boil. While broth is heating, beat eggs with 1 TSP cornstarch. When broth comes to a boil, remove 1/4 cup broth to a separate bowl and whisk in the 1 TBSP cornstarch, 2 TSP Rub My Fish, and 1 TSP salt to the removed broth. Whisk the cornstarch mixture into the pot of hot broth. Return broth to a simmer and keep whisking. Cook for 2 minutes. Slowly add beaten eggs to simmering broth, stirring with a whisk or fork. Add soy sauce, sesame oil and scallions. Garnish to your taste.