I was hungry for lunch and knew I had some chicken stock defrosting in the fridge. I had read a blog post recently about how easy it is to make homemade egg drop soup so with that swirling in my head I decided to wing it and see how it turned out.
- chicken stock
- fish sauce
- soy sauce
- magic mushroom powder from nom nom paleo
- tomato paste
- dried kelp (optional)
Heat about a tablespoon of the tomato paste in a saucepan with a tablespoon of magic mushroom powder til fragrant. Pour in about 3 cups of the stock and heat to a simmer. Whisk 3 or 4 eggs while stirring the pot. Add a few dashes of soy sauce, fish sauce, and dried kelp to taste. The kelp is very salty so be careful. Eat hot. Does not do well leftover.
It had a weird consistency since I didn't use cornstarch. Tasted yummy though! Would make again in a pinch if I were craving a salty, hot bowl of soup. Chad had a second bowl.