Well, since the last post I did on food garnered comments galore, I thought I’d share another soup recipe with y’all. Man oh man, was this next one good.
(How good is it?!)
It’s so good that I didn’t even like this soup before trying this recipe. I’ve tried it multiple times from different places, always turning my nose up in the end. This one had me taking seconds while regretting momentarily that I invited the rest of the family to the table for dinner.
Now that’s good.
Last night I was craving some Chinese food. Knowing that our budget didn’t allow for a dinner out now, I decided to use what I had to make my own satisfying food with an Asian flair. I had all the ingredients to create some homemade version of fried rice, but I wanted to have a yummy side with it too.
I noticed that I had some chicken stock in my fridge from when I poached some chicken for some chicken enchiladas, so I thought, “Hmmm, egg drop soup would make a great accompaniment for the rice…”
So that’s what I made… for everyone else because I knew I wasn’t gonna touch the stuff.
Here’s what I used:
4-6 c chicken broth
1/8 tsp ground ginger
1/4 tsp salt
2 eggs, well beaten
2 Tsp chopped scallions or chives
1 1/2 Tsp cornstarch
Save 1 cup of the chicken broth. Combine remaining broth, ginger, salt and scallions in a medium saucepan. Bring to a boil.
Mix remaining broth and cornstarch in a bowl. Set aside.
Whisk boiling broth until it is spinning at a fast speed. Using a fork, quickly drizzle small amounts of the eggs into the broth. Repeat the spinning motion and drizzling as needed to pull the eggs into thin pieces.
When finished, add cornstarch to soup, stirring continually to prevent lumps.
That’s it. It took me all of 10 minutes to make, and most of that time was spent waiting for the broth to boil. I had no idea how easy it was to make the soup!
Knowing that I would have to do some good role modeling, I took a scant amount of soup to show The Boy that trying new things won’t kill him or render him unconscious. Imagine my surprise when I looked down and realized that my bowl was empty and I wanted more!
That made me a convert right then and there… well at least for this recipe.
If you haven’t made made homemade fried rice, that’s stinkin’ easy too. Though you can use all sorts of ingredients, all I used was the following (I had to guess at some amounts because it really was a “little of this, some of that” meal.):
3 Tsp butter
1 Tsp olive oil
1/2 c onions, diced
2 garlic cloves, minced
1 carrot, peeled, and diced
1/4 c frozen peas
2 eggs, beaten
4-5 c cooked rice
1/3 c soy sauce
salt & pepper
In a large skillet over medium heat, melt butter with oil. Cook onions, garlic, carrots and peas until browned.
Scooch veggies over in pan and cook beaten eggs until finely scrambled. When eggs are done, mix them with veggies. Add rice to pan. Stir to mix everything well. Distribute soy sauce throughout mixture. Add salt and pepper to taste.
Let rice cook for a few minutes, making the bottom of the pan slightly crispy. Turn the rice, letting new sides get crispy. Repeat for about 10 minutes or until rice has texture that you desire.
Oh my… were we well fed last night! And we didn’t have to spend a fortune cookie to eat.
Head on over to Shannon’s place to get some really great tips for easy living.