Though submitting a bit late, the July entry of of 2015 Soup Challenge was completed several weeks ago. One night, while craving Chinese food, the chefs of Full Moon Cuisine decided to take matters into their own hands and create a home version of a popular dish. And through taking charge in the kitchen, they were able to take the flavor of this normally ho-hum dish and dial it up to 11. And best of all? You can do it yourself and make the best egg drop soup around. Here's what you'll need:

- 6 cups + 2 tbsp chicken stock (unsalted)
- 1 tsp grated fresh ginger
- 1 1/2 tbsp soy sauce (low sodium)
- 1 tbsp cornstarch
- 3 eggs, lightly beaten
- 3 green onions (chopped)
- Salt and pepper

To begin, add the 6 cups of chicken stock to a pot along with the grated ginger and soy sauce over medium heat, bringing to a boil. In a separate bowl, combine the cornstarch with the 2 tbsp of chicken stock to create a slurry. You'll want this mixture to be in a semi-liquid state, as we'll use this to help thicken our soup. Pour the slurry into the pot and stir until you feel the soup thicken. Reduce the heat to medium-low and allow to simmer for 15 minutes.

At the end of the time, use a wooden spoon to stir the soup as you slowly pour in the beaten eggs. Make sure you are stirring the soup to help the eggs spread and feather, rather than just dumping them in and having scrambled eggs in your soup (that's not good eats!). Turn the heat completely off and add the chopped green onions and season with salt and pepper. Serve immediately and enjoy!

What normally is a relatively bland dish at too many restaurants can easily be transformed into a flavorful, warming dish in your own kitchen. The next time you and your friends or family are craving a Chinese meal, save money and time by making this at home. To help make sure there is enough to go around the kitchen will be staying open late. Care to place an order?

What's the 2015 soup challenge? Check out my journal and suggest a recipe!