Egg drop soup is fast, tasty and surprisingly satisfying dish made with healthy ingredients. Naturally low carb, keto, paleo or just plain good old soup!

As I lately have some time, I was looking on the web last week. Trying to find new, fascinating thoughts, inspirational meals that We have never tried before, to impress my family with. Hunting for a long time unfortunately couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I came across this fabulous and easy dessert by chance at Suncakemom. It seemed so yummy on its photos, it required prompt action.

It was not difficult to imagine how it’s made, how it tastes and how much my hubby will enjoy it. Mind you, it is very easy to delight the guy in terms of cakes. Anyhow, I visited the page and then followed the step by step instuctions which were combined with impressive snap shots of the process. It just makes life much easier. I can imagine that it is a bit of a effort to take snap shots down the middle of baking in the kitchen because you will often have sticky hands so I highly appreciate the hard work she put in to build this post .

Having said that I am encouraged to present my personal formulas in the same way. Thanks for the concept.

I had been fine tuning the main mixture to make it for the taste of my family. Need to tell you it had been a great outcome. They enjoyed the flavor, the overall look and loved having a delicacy like this during a hectic week. They quite simply requested lots more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I am going to twin the volume .

This How To Make Egg Drop Soup is from SunCakeMom.

Heat oil in a pot then add the diced onion and the salt.

Saute it on high heat until it gets a glassy / translucent look then turn the heat down to low-medium.

Cook it until the onion gets a brownish caramelized look while stirring every now and then.

Add the cumin, crushed garlic, tomato and saute it until garlic gets fragrant.

Add paprika, celery leaves.

Add the water.

Add the optional vegetables and simmer it until the vegetables gets almost done for about 10 minutes.

Beat eggs in a bowl. Optionally, eggs with whole yolks can be added into the soup.

Add the eggs to the soup.

Cook it ready for about 3 minutes. Whole yolks need more time and they don’t like to be disturbed much.

When the yolks get the desired hardness, the soup is ready to be served.