Guest Author - Sherry Van Der Elst

As the weather turns colder, our thoughts naturally turn toward...soup. Hot, steaming bowlfuls of hearty ingredients swimming in savory broth make a delicious and satisfying meal that takes the chill off a cold winter's day. Is it any wonder soup is the ultimate comfort food?

This Japanese version of egg drop soup is light and super-quick to prepare. For variety, add a slice of fresh ginger toward the end.

3 oz boneless, skinless chicken breast
1 tsp sake
1/2 tsp salt
1 carrot, washed, peeled and sliced into 1/8-inch-thick rounds
3/4 cup water
2 large eggs
1 qt dashi (use chicken or vegetable stock if dashi is not available)
1 tsp light soy sauce


1. Cut chicken into small strips. Combine chicken and saki in a small bowl; set aside.

2. Bring water and 1/4 tsp of salt to a boil in a saucepan. Add carrot slices and cook until barely tender, about two minutes. Drain carrots and set aside.

3. Lightly beat eggs with a fork in a small bowl.

4. Place dashi in a 3-qt saucepan and bring to a boil over medium-high heat. Add remaining 1/4 tsp salt, soy sauce and chicken. Boil soup another two minutes.

5. Slowly pour 1/3 of beaten eggs at a time into boiling soup. Immediately turn off heat after last egg thread forms.

6. Divide carrot slices among four soup bowls. Ladle soup over carrots in each bowl and serve.