I have never made egg drop soup before, and actually never liked it at the restaurants. Rick on the other hand, loves it. The last time we made it, Rick was the one whom did it and I just watched. At the time, we were not eating totally healthy so we used the flavoring packet from Top Ramen. We will not be doing that ever again. Can you say MSG?

     All the recipes that I looked up had chicken stock listed as the base, but I didn’t have chicken bones to make chicken stock and will not use anything else that I do not make. I looked up how to make veggie stock and made that. It was so much better than veggie stock that comes in a can. Of course, it gave the soup a different flavor and because of the half jalapeño I added to the stock, a little bite.

     You will need the following:
• 4 cups of veggie or chicken stock
• 2 eggs
• Sea salt
• Green onions (I didn’t have any left after making the stock so there are not green onions.)

     Bring the stock to a gentle boil, add the chopped onion, taste, add salt, taste. Gently whisk the two eggs in a separate bowl. This next part may require two people. Turn off the heat just before you add the eggs. Hold a fork around 8 inches above the stock and gently pour the eggs through the fork. Stir the stock as the egg is poured. It is supposed to slow down the flow and create the little ribbons. I did not get the perfect little swirly egg ribbons as you can see in the picture, not sure why. It does not affect the way it tastes in my opinion. And Rick really liked it. If you make this on occasion and have any tips feel free to let me know!