I was hungry. I was reading a forum in which someone mentioned "slurping the egg drop soup." So I googled a recipe, figuring I'd add it to next month's menu plan. I found a recipe on about.com & decided to give it a whirl. Right then. I never realised how easy egg drop soup was to make. In an effort to feed my family more foods that are nutrient dense (in other words, more bang for my buck), it is important to use homemade broth or stock. I also specified pastured eggs, which are far more nutritious than caged birds. If you don't know where to find pastured eggs, try Local Harvest or Eat Wild. This is my tweaked version of the original recipe:
Egg Flower Soup
1 quart homemade bone broth (chicken or turkey)
2 pastured eggs, beaten
1/8 t Chinese 5-spice powder
1/4 t each onion powder & garlic powder
Salt & pepper to taste
1 teaspoon sesame oil
Green onions, chopped, optional
Bring to a boil the stock. Add the rest of the ingredients except the eggs. Stir. Slowly pour in your eggs, stirring the whole time. Remove from heat & enjoy!
The 5-spice, onion & garlic powders add a very authentic taste. I think they really pumped up the flavour & were much better than the original recipe would have been.