Recipe: Vegetarian Egg Drop Soup with Variation and Homemade Vegetable Broth

VEGETARIAN EGG DROP SOUP

1 1/2 quarts clear vegetable broth (recipe follows)
2 tbsp cornstarch mixed in 1/4 cup cold water
2 eggs, slightly beaten
2 scallions, chopped, including green ends (for garnish)

Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers.

Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once.

Serve with chopped scallions on top.

VARIATION:

TOMATO EGG-DROP SOUP:
Tomato Egg-Drop soup is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions.

Makes 4 servings

VEGETABLE BROTH

2 yellow onions
1 red onion
2 cloves garlic
5 carrots
4 green onions
4 stalks celery (I use tops of the entire bunch, including leaves)
About 2 tsp dried parsley
About 2 tsp dried thyme
1 tsp salt
Bay leaf
2 quarts water

Roughly chop onions and smash garlic (don't need to remove peels). Chop remaining vegetables roughly.

Put all ingredients in a pot and bring to low boil. Cook 1 1/2 hours. Strain broth. (Carrots taste good but other veggies are too mushy for my taste, so I toss them).

From: PS/WA