I’m entering this into the Wine & Dine: Chinese New Year over at Joelen’s. Make sure you check her blog out. She is truly amazing in the kitchen.
I’m back ya’ll! After a much needed break from blogging, I have returned. Yay! I ever started a food journal so that maybe I’ll eat healthier than usual.
We’re nearing grocery day so our kitchen is looking a little empty right now. What’s a girl to do? Make soup of course! Last time I was sick my mom brought my egg drop soup and I’ve wanted more ever since then. Egg drop soup is so simple and uses stuff that I always have on hand.
I used a Weight Watchers recipe mainly just to justify keeping the cookbook on my shelf but it turned out decent. A little bland but I didn’t have any green onions or crunchy wonton strips to add. I’m definitely making this one again but I’ll make sure I have green onions next time.
Egg Drop Soup
adapted from Weight Watchers
4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fresh ginger
3 large eggs, lightly beaten
Simmer broth, soy sauce, and ginger for about 10 minutes until the flavors come together. Slowly whisk in eggs until strands form.