Between driving up and down the west coast from LA to Seattle and back in June, to flying from west coast to east coast to west coast the last few weeks, I can confirm that I need a mini break and the feeling of comfort.

I cleared out my fridge before I left for the east coast a few weeks ago, so I am once again working with the bare minimum in my fridge and working with what is in my freezer. I picked up some eggs at the farmers market yesterday - Lily’s Eggs from Santa Barbara tends to be my go-to at the Hollywood Farmers Market, and today, it has been generally overcast and gray skies all morning.

The New Englander in me yearns for cozy food when gloomy days takeover. I had phở broth in souper cubes in my freezer, and chopped a bunch of scallions yesterday that were ready to use in my fridge. What better way to enjoy a quick and easy breakfast than a flavorful bone broth (that’s the phở broth) egg drop soup.

Leftover Broth Egg Drop Soup

Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 1 serving

Ingredients:

2 cups broth (I used phở broth, you can use chicken broth)
2 eggs
2 tbsp cornstarch
Scallions, chopped

Preparation:

Measure 2 cups of chicken broth into a small stockpot over medium-high heat, bring to a boil. (Note: if using boxed/unseasoned broth, season to taste with salt and/or msg. I didn’t season this particular batch because I used leftover phở broth, which already was seasoned well)
While waiting for the broth to boil, in a small bowl, add 2 tbsp cornstarch and 1/4 cup of water. Mix until fully blended
In another small bowl, add 2 eggs and scramble. Once yolk and egg whites are fully incorporated, add and mix in 1 tbsp water to loosen the egg.
Once the broth is brought to a boil, add in cornstarch slurry. Bring broth up to boil and reduce heat to low
Slowly add in egg mixture while stirring broth in circular motions to create egg ribbons
Serve with scallions and white pepper - or black pepper.