Totally Non Traditional Egg Drop Soup (in ten minutes!)

What’s a matter, baby pie?  Not feeling too great today? Got yourself a wittle cold? Maybe a touch of the flu?

Feeling blue? Maybe a little green? (seeing red?) Maybe you’re just run down…

MAYBE you’ve been having too much fun, lately. ðŸ˜œ     (I say we vote for that)

Whatever the reason, let’s not waste another inhalation of oxygen complaining about it. In under ten minutes, you can be sitting in front of a fragrant, steaming, body and soul replenishing bowl of THIS……

Really. Under ten minutes. I am not even kidding.

Start the timer.

First and foremost you will require some sort of liquid. I like chicken broth, but obviously if you want this to be one hundred percent completely vegetarian, by all means, use a vegetable stock.

Egg, check. (who doesn’t have an egg?) Garlic, check. Soy sauce, check (although I prefer Tamari sauce, which tastes exactly if not better than soy and is gluten free…..not that I have issues with gluten I just really like it much more  - so there). Fresh spinach is generally down there in the veg bin…..gotta use it up sometime, right? Same with those mushrooms.  If you have some old cilantro and green onion lying around (and you will see what I mean soon) get that out too…..score!

Slice up that garlic clove super thin and pop it into a medium saucepan with just a dab of olive oil. Always start garlic in cold oil and then bring on the heat, baby. Stir it around for about a minute then dump in your mushrooms and spinach and Tamari sauce (or soy). Spin that around for another minute or two. Next, slosh in 2 1/2 cups of the broth. Let this come up to a simmer and give it about five minutes to wilt down the veggies a bit. While that is happening, crack your egg into a measuring cup (not imperative but the spout on it is sorta helpful) and give it a good beating (yeah! take that!). With your soup at a simmer (NOT boiling) set the tines of the fork over the spout of your cup and while vigorously stirring with one hand, gently stream the egg in with the other.

Hey, if I can do it, you can too.

You’ll end up with thin ribbons of egg swimming enticingly through your garlic-y, veggie-ful broth.

This thickens the soup, and gives it a luxurious silky texture. Yum!  Remove this from the heat. You are done. In less than ten. I never lie about things like that. 

Just other stuff. 

But hey! Best part right now! I fetched some old scraggly green onion and semi-wilted cilantro out of the refrigerator and by God, I made good use out of them.

As long as your herbage isn’t slimy they are absolutely useable, so don’t be put off by non-perfect produce….use em up! I thinly sliced the onion (yes, I discarded the really weird ends) and gave the cilantro a super rough chop. I topped off the soup with a liberal smattering of both….

…and of course a dollop or two or three or four of Sriracha! 

And I slurped the entire pot of it down by myself. It was that good.

And you know I don’t lie.

Recipe Below:

This makes 2 1/2 cups, which as just mentioned, I completely snarfed down all by my little lonesome. You can be nice and share….but I would double the proportions because I am greedy like that. I hope you are too.