Asian Egg Drop Soup

It’s starting to feel like spring here in the cold prairies, everything is melting and we should all be feeling full of energy… I however am feeling a little stuffed up and when I’m like that I need comfort food. When we were in Vegas, on our first night we hit up the buffet in our hotel, The Wicked Spoon. Love the name, didn’t so much love the walk from our tower to what seemed like the bowels of the earth and across town but that’s where we starting our Vegas eating experience.

I have to say that most of the food there didn’t really thrill me, sure it was nice to see a huge mound of crab legs and various salads and Italian and Asian and all sorts of options but really, none of it was what I would consider fabulous… all except one item. Maybe it was because I hadn’t really had it before, maybe it was because I wasn’t feeling the greatest or maybe it was because it was just that good.

An Asian egg drop soup. It had an unusual flavour and it was silky and luscious. After my second bowl I just had to walk up to the cooks in that section and ask what was in it. They were very open about providing the list of ingredients that went into the soup, a short list really so it was very easy to replicate. And I have to say, they used chicken broth powder… YIKES!!!! Not something I’m using here. I’ll stick to real chicken broth, the powered stuff just doesn’t make me yearn for it… even though they made it taste great and I can kinda see how they would need to use that having to feed SO many people. I know that there is generally MSG in that kind of stuff, didn’t notice it so much that time probably because my hands and feet were swollen from the flight and heat anyway… so here’s my healthier and better version.

Asian Egg Drop Soup

2 Litres of chicken stock (I use the unsalted and fat free and then add my own amount of salt)
4 Tablespoons of cornstarch – mixed in a cup with about 1/4 Cup of cold water
3 Eggs mixed up a little in a bowl
splash of soy sauce
small splash of sesame oil
2-3 green onions sliced thin

Bring the stock to a boil, add in the cornstarch and water, once thick, dribble in the egg and mix with a fork to get strands then add a splash of soy sauce and sesame oil. Done!