With Spring in full bloom, you may find yourself craving quick meals that are healthy, light and fresh. This Springtime Egg Drop Soup is the perfect solution! Coming together in only a matter of minutes, this delicious egg-based soup uses the best of springtime produce while being affordable to boot!
This post is sponsored by Get Cracking! Although compensated for my efforts, all opinions are my own. Follow them on Instagram at @eggsoeufs to see other recipes that can be made on any dime (or penny!) with delicious eggs!
Okay, who else is absolutely pumped that Spring is here. I mean, yes it has been here for *months* but has it really been spring weather? As a Manitoban, I always feel like May is the official start to Spring. I can plan and prep the garden, the birds are out in full force and I never want to go inside. This season completely lifts my spirits and I am energized by the change.
With my new-found energy and inspiration, I need to feed myself accordingly. I have been working from home for years now so I feel I humbly consider myself a subject matter expert in the art of quick, delicious and affordable lunchtime meals. I’ve chatted about a few of my tips and tricks here but I wanted to share with you a dedicated lunchtime recipe that is perfectly portioned for one (although, can easily be doubled, tripled or quadrupled depending on the size of your lunchtime crowd!).
The star of the show is an Egg. Yes, all you need is a single egg for this beauty of a recipe. Truly, I never go on a grocery trip without buying a carton or two of eggs as they are the ideal affordable solution for quick lunches, delicious dinners and, of course, hearty and nutritious breakfasts. Plus, like everyone else as of late, I have been baking-up a storm. Hello, perfect after lunch treat!
This soup is special to me as not only is it light and fresh but it’s a great way to maximize your veggies – even your leftovers! I made this soup with leftover BBQ asparagus, freshly sliced radishes, a few pods of sugar snap peas, slices of green onion and a healthy handful (or two!) of arugula. These aren’t exactly conventional soup ingredients but does it ever work out nicely. It feels like you are eating a high-end lunch at a fancy restaurant but in reality you are in your apartment and having a quick lunch on a modest budget. What a lovely lunch break escape, am I right?
This soup serves best right off the stove, so only make enough portions for what will be eaten right away. I love serving this with fresh crusty bread, butter and some sparkling water. Feel free to reduce the amount of veggies… a little bit of each works well when the dish is served as an appetizer or soup course! Some folks like to add a splash or two of soy sauce to the broth. It’s a delicious addition, but with these veggies I felt it took away from some of the freshness of the soup, but to each their own! Also, don’t feel bad if your egg wisps are thicker than those in the photo, it will still be delicious!
Springtime Egg Drop Soup
- 2 cups chicken broth
- 1 tsp cornstarch mixed with equal parts water
- 1 Large Egg beaten
- 2 radishes
- 1 green onion chopped
- 5 sugar snap pea pods chopped
- 4 stocks cooked asparagus chopped
- 1/4 cup arugula
- Heat chicken broth in a small saucepan over high heat.
- Once boiled, add cornstarch slurry and mix vigorously. Reduce heat to slow simmer.
- Slowly pour whisked egg into broth, stirring in figure 8 pattern, slowly.
- Once eggs are set in broth, pour into your favourite soup bowl. Top with radishes, green onion, sugar snap peas, asparagus and arugula. The heat of the egg drop soup will warm the fresh veggies. Yep, it really is *that* easy!
- Serve with fresh crusty bread and butter. Enjoy your well deserved lunch break!
Did you make Springtime Egg Drop Soup at home?
If so, take a picture and tag it with #EggsAnytime and #PeppersAndPennies!
I would love to hear about your WFH creations using eggs! Please tag me and Egg Farmers of Canada and we will gladly share your photos, recipes and stories!