First I would like you to check out this video from You Tube showing how to make Egg Drop Soup from traditional ingredients.

I usually thicken the broth before I add the beaten egg and stir less so that there is less shredding of the egg. Now here is the pantry version I made from what I have stored.

For some reason, I can no longer manipulate pictures like I used to. I have pictures ready for the pantry style Egg Drop Soup. I will do that post following this one.

EGG DROP SOUP ----- PANTRY STYLE

OK, finally, here is the pantry style Egg Drop Soup. I went to put this on and realized that I hadn't taken the ingredient pictures. Just now, I realized that I forgot the corn starch, so let's just pretend, OK?

Pantry Style Egg Drop Soup

• 4 C. Water
• 3/4 C. Chicken Broth Powder (or follow directions on your broth cubes or powder)
• 1/4 t. Ginger, ground
• 1/4 t. Garlic Powder
• 1 t. Onion Powder
• 3 t. Powdered Egg Whites
• Chives or Chopped onion greens
• 4 T. Corn Starch

Traditional egg drop soup is so light and such a wonderful way to start a meal. It is like making a gentle announcement, "OK tummy, here comes dinner!" With the "winter" storms we have had coming through, I like to hardy up the soup a little better. These are some of the goodies I like to add:

• Chives, oops, forgot these too!
• Mushrooms, fresh, canned or dried
• Rice, cooked--brown mixed with wild is my favorite
• veggies, frozen mixed are my quick ones
• Chow Mein Noodles ( out of them so I used Ramen ;-)

Mix the egg whites with 3 T. water. Whisk a little and set aside.

As you are preparing the rest of the soup, whisk this mixture occasionally and they will gradually blend together. Here it is getting closer to blended. I use the back of a small spoon to flatten clumps and break the bubbles on the surface.

Add broth powder to cool water or after it is warmed, follow directions on your powder.

Blend it well and bring it to a boil.

If I am adding veggies, this is when I put them in, except for green onions or chives. You want to add those at the last.

***Note on dehydrated veggies. Yes, you can add them to the hot soup or broth to cook and rehydrate at the same time, BUT I have always felt that they are more like fresh if the are hydrated before you cook with them. It really isn't that much trouble with a little planning. I even do this when I am camping.

Next, I usually add the corn starch which has been dissolved in 1/2 C. cool water. Most recipes will tell you to add the eggs next. I prefer that the egg not be shredded as much as most call for. If the thicker broth is barely simmering, it will help the egg stay more intact as it cooks.

Now is when I add the cooked rice or noodles, just before serving. Sprinkle each bowl with chopped onion greens or chives and enjoy!!

Now that we have established that I am a little rusty with this posting . . . . I will have to work on it some more.

Hopefully, the main problem is that I spent the day running around the country having my eyes examined for some surgery and I am watching the olympics . . . . well yeah, skating is on . . . come on now, old lady here. I watch Peggy Fleming make her big gold medal performance . . . when I was in high school . . . . can't miss this for Pete's sake!

Anyway, hope it makes some sense. Tomorrow I am going to try to make Paintbrush Sugar Cookies. I want to share this fun way to keep the kiddies entertained, while being creative. I'll try to get it posted before the skating comes on tomorrow night ;+ D