Thursday, October 13, 2011

The recipe that inspired the idea...

Here's the recipe I posted that led to Lenn asking when I would start my own foodie blog.

Egg Drop Soup (inspired by #1 Kitchen, Davenport, Iowa)

Bring 4 cups of chicken broth to a boil, add in a little garlic powder, onion powder, pepper, and ground ginger, then add a handful of thinly sliced cabbage and about half as much julienned carrot. Let it boil for about a minute and a half. Meanwhile, beat 2 large eggs very well. With the broth still boiling, SLOWLY pour in the beaten egg while stirring the soup clockwise. Remove from heat, ladle into bowls, garnish with thinly sliced green onion tops, and serve with soy sauce.
This works as a great opener for any Asian meal when served in small portions, or can make a great meal when served in two large bowls with sides of stir fried veggies. Enjoy!

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