Garlic Ginger Egg Drop Soup

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.

IMG_3474I 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!


Yummy soup!

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!


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