Sunday, April 14, 2013

Quick and easy egg drop soup

4 servings

5 cups chicken broth (preferably low-sodium)
1/4 tsp ground ginger
1/2 tsp ground curry powder
2-3 Tbsp soy sauce or tamari
1/2 tsp fish sauce
5-10 drops hot sauce to taste (sriracha or favorite)
4-5 cups fresh spinach
2 eggs + 2 egg whites, well beaten
2 cups fresh or frozen sweet peas
salt and pepper, to taste

Optional garnishes:
Scallions, chopped
Crispy wonton strips

1. Combine broth, ginger, curry, soy, fish, and hot sauce in sauce pan over medium-high heat. 
2. Bring to a boil, then stir in spinach and cook until spinach begins to wilt.
3. Stir soup fast with one had and slowly pour in eggs with the other hand. The eggs will cook on contact with hot broth.
3. Add peas and let them warm for a few minutes, add any salt or pepper if needed, then serve!

It is easy to adapt this soup to ingredients you have on hand. Soba or rice noodles, mushrooms, cabbage, and other veggies would be delicious additions!

Tummy warming goodness...

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