easy egg-drop soup

Sometimes you need a bowl of soup. A quick one.
But soup is notorious (or is nefarious a better word?) for being best when cooked for all the hours over low heat.
Whatever.
I don’t have time for that when I’m hangry. (My auto-correct keeps trying to change that to “hungry” but I really do mean hangry).

So here you go. A soup that takes literally five minutes, one sauce pan, and an egg to whip up. “Easy” seems too descriptive a word. But “tasty?” Now that word doesn’t even come close.

Enjoy.

EASY EGG-DROP SOUP

 In a saucepan heat 2 cups of chicken stock to boiling. Add a dash of salt. Turn burner off.
In a small bowl, whisk 1 egg until frothy and then gently and slowly pour the egg into the hot (but no longer boiling) stock. stir gently with a soft spatula and then let sit for three minutes. Serve topped with diced scallions or other favorite herb blend.