Friday, August 2, 2013

Egg Drop Soup

~5-15 min

  • one can  low sodium chicken broth
  • one egg
  • approx 1 cubic inch of grated ginger
  • one clove of minced garlic
  • Tablespoon of soy sauce
  • tsp of sesame oil if you don't stir fry any veggies
  • optional: stir fried vegetables in sesame oil
To begin heat the chicken broth on low-med heat. Stir fry your veggies in some sesame oil if you choose.
 Add in soy sauce, grated ginger, and garlic. If you didn't cook any veggies, add about a tsp of sesame oil to your broth for some flavor.
 In a separate bowl whisk an egg.
 Now comes the fun part. Take a spoon and stir the broth around in a circle until you get a pretty good whirlpool going. Quickly drizzle in the egg.
 Add your vegetables and any other seasonings you want. I put in pepper and chili paste for a bit of a kick. Toasted sesame seeds would also taste great here.
 Makes two small bowls of soup. Great for a super quick appetizer or side dish. Sometimes I like to eat this soup as a meal. When doing this, I usually add in some meat and rice to make it more filling.