Every year on Christmas eve, my family goes to a little Japanese restaurant near my home called Juban. Juban is no normal Japanese joint, they have grills built into the table and they serve their food raw. I especially love going to Juban because, aside from the delicious and fresh food, it always means I get to do a little grilling! While our food is cooking in front of us we always order their egg drop soup, so simple and so delicious. One day I was really craving the Juban egg drop soup but Christmas Eve was a long ways away. I decided to try making it myself, and discovered one of my favorite light and easy meals!
Sometimes, when I eat more during the day, don’t feel very well, or just want a little snack I choose to make a lighter dinner or meal. I have some favorites but my egg drop soup has always been a go-to.
Simple Egg Drop Soup
2 cups low sodium chicken broth
1 raw egg, scrambled
1 scallion, sliced
1 tsp soy sauce
salt and pepper to taste
Scramble the egg in a small bowl with a little salt and pepper and set aside (sometimes I add some egg whites if I want more bulk). In a saucer heat the broth over medium heat. Once the broth is boiling start stirring it with a wooden spoon to get the broth swirling constantly in the same direction. Grab the raw egg and slowly drizzle it into the broth as you stir in the same direction (this will form ribbons of egg that cooks within the hot broth.) Add the soy sauce, pour into a bowl, top with scallions and fresh pepper, and enjoy!