Texas weather is wacky. It can be a real treat . . . or a total trick with hurricanes, tornadoes, droughts, thunderstorms and flooding. But, today we got a real treat as the highs dropped down from nearly 90 degrees yesterday to a predicted 65 today.

Finally, it feels like fall and I’m suddenly in the mood for soup. However, less in the mood for heading to the grocery store on a Friday afternoon before Halloween. No need to fight the monster shopping crowd, my Turmeric Egg Drop Soup with Noodles comes together in mere minutes with simple items from my pantry and produce bin scraps. Read on to get the recipe.

Turmeric Egg Drop Soup with Noodles might sound like a bit of everything . . . and it is! The beauty of a soup is that you can dump a bunch of stuff in a pot, and 95% of the time it turns out fabulous! It’s a smart way to use up all those little bits and pieces of veggies leftover from the week’s meals, I had a handful of spinach, onions and carrots on hand. From the pantry I grabbed a true melting pot of spices including turmeric, ginger, garlic and Tajin – a Mexican chile-lime seasoning. Also in this turmeric soup is a carton of broth, soy sauce and pasta– use any shape ‘ya got! 

And, don’t forget the eggs, they add texture and a boost in protein! I always have a stash of eggs in my fridge to add those signature threads to “egg drop.” The trick to getting your egg drop smooth and silky is to not skip the cornstarch step and to also stream and stir the whisked eggs into the broth very slowing.

The ground turmeric in the recipe gives this simple egg drop soup a vibrant color and welcomed rich, lightly earthy flavor. This spice is a favorite and I’ve shared lots of turmeric recipes in the past, not just for the taste but the wellness reasons – like the powerful anti-inflammatory and antioxidant properties.  If you are having trouble with workout recovery or have aching joints and inflammation, I would suggest incorporating more turmeric recipes into your diet and/or incorporating turmeric supplements into your wellness routine – the benefits of turmeric are bountiful and profound!

Another righteous riff on egg drop soup is my Tex-Mex Egg Drop Soup. Try it today, ole!

Have you ever made an egg drop soup before? Surprisingly easy, huh?! Do you see soup as a side dish or main meal? Exciting plans this weekend? Please share in the comments – XOXO, Jennifer 

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Turmeric Egg Drop Soup with Noodles

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Fill your belly, warm your soul and optimize wellness with a bowl full of this easy Egg Drop Soup featuring turmeric and noodles. A simple, satisfying lunch or dinner.

Cuisine: American, Asian, Indian, Mexican, Southwestern

Servings: 4 servings

Ingredients

• 1 quart vegetable broth
• 2 teaspoons ground turmeric
• 2 teaspoons Tajin chili seasoning sold in produce department usually
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 tablespoon soy sauce
• 2 teaspons corn starch
• 2 large eggs
• 3 to 4 cups pre-cooked pasta leftovers fine!
• 2 cups finely chopped vegetables like spinach, carrots, green onions, etc.

Instructions

1. Warm 1 quart, of vegetable broth in pot. Stir ground turmeric, Tajin chili seasoning, ginger, garlic and soy sauce.
2. Remove ½ cup broth mixture and whisk in 2 teaspoons corn starch. Pour this mixture back in pot and bring to boil, then simmer.
3. Whisk eggs in bowl, slowly stream eggs into simmering broth while stirring constantly. Add *pre-cooked* pasta and selection of finely chopped veggies like carrots, spinach and green onions.
4. Simmer for 5 more minutes and serve in 4 big bowls.