Over the years, we’ve had the privilege of meeting tea growers and producers from all over the world. We love having the opportunity to introduce you to these people and their fascinating stories, like our friends at Nepal Tea. They grow high mountain teas in the foothills of Mt. Kanchanjangha, the third highest mountain in the world. After tasting several of their teas, I spoke with Nishchal Banskota about creating recipes using their flavors and he graciously sent us more samples to use.
So today we’re sharing a healthy version of Egg Drop Soup featuring their Kanchanjangha Verde premium green tea. Not only is it far lower in sodium than the traditional recipe (which uses chicken broth), but it also provides all the health benefits of green tea in a way that even non-green-tea drinkers will go for! ~ Marlys
Egg Drop Soup
- 4 cups Kanchanjangha Verde brewed green tea
- 2 tsp Soy sauce
- Salt to taste
- 3 Tbsp Water
- 1 1/2 Tbsp Cornstarch
- 2 Eggs
- 2 Scallions/green onions chopped
Pour brewed green tea into a saucepan, stir in soy sauce and salt, then bring to a boil.
Combine water and cornstarch in a small bowl, then stir into broth.
Break eggs into a glass measuring cup, then beat with a fork. Pour slowly into the broth, whisking as you go until all eggs have been added.
Remove from heat and ladle into small bowls or ramekins. Garnish with chopped scallions. Serves 4.
We recommend making this recipe right before serving, although you can store it in the fridge for a day or two, then reheat.