I am addicted to Trader Joe’s. They just opened one here in Jacksonville, but it’s a 45-minute drive from my house, so I tend to go when I visit my parents in Naples instead. Since I was there last weekend, I picked up some of my favorite staples – and a few new things. One of my new purchases was their Miso Ginger Broth.
I have a new addiction! I love getting egg drop soup when I order Chinese, but I’ve always been afraid to make it myself. But this new product was just the inspiration I needed to give it a go, and boy, am I glad I did! If you have a Trader Joe’s near you, I promise you won’t regret giving this recipe a try.
- 1 box Trader Joe’s Miso Ginger Broth
- 2 tbsp corn starch
- 2 eggs
- 1 clove garlic
Bring the broth to a boil in a small pot. Ladle about a cup out, and whisk the corn starch into this little bit. Return it to the pot and mix it in. Beat the eggs in a separate bowl, and pour slowly in the pot while the broth is at a rolling boil. Take off the heat and grate the garlic into the pot (a microplane works well for this); mix well and serve! Makes 2 hearty bowls, and reheats well!
You should also check out my bowl mitt tutorial so you can have a fancy holder to keep your hands from burning, too! I hope this soup keeps you warm in the cold weather!