Easy Egg Drop Glass Noodle Soup

I really love the glass noodles traditionally used in sukiyaki and when I found where I could buy them on Amazon I was delighted! Even though traditional egg drop soup doesn’t have noodles of any kind, it’s an easy and economical way to add protein to a meal.

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Easy Egg Drop Glass Noodle Soup

Servings: 10

Ingredients

Servings

• 10 cups Vegetable Broth
• 8 Whole Eggs
• 2 Tubs of Tofu cubed
• 1 Large Package Frozen Stir Fry Vegetables
• 2 pounds Glass Noodles
• 1 teaspoon Ground Turmeric
• 3 tablespoons Soy Sauce
• 1 teaspoon Fresh grated ginger
• 1 tablespoon Rice wine vinegar

Instructions

1. Cook glass noodles as directed then drain. Add to heated vegetable broth.
   
2. Saute (in butter or oil) your cubed tofu along with fresh turmeric. Prepare frozen stir fry vegetables as directed.
   
3. Scramble eggs in measuring cup and pour slowly into the simmering broth stirring carefully to make whirlpool effect in the pot. This will create delicate "shreds" of egg in your soup.
   
4. We serve the soup DIY at the table so people can choose what they want to add.