When it comes to Chinese food, the dish that stands out the most for me is egg drop soup. It reminds me of those Saturday nights when my parents would spoil my siblings and I with Chinese takeout. If we were really lucky, we would be treated to a trip down to the local Chinese Buffet. Whether we dined at home, or in a restaurant, the first thing we would eat before we piled our plates high with fried rice, crab legs and sweet and sour chicken, was a steaming bowl of egg drop soup. That first slurp of warm yellow broth with delicate threads of egg running throughout it was the taste of wonderful things to come. While I rarely go to Chinese Buffets anymore, I still regularly make this soup. It's super easy, super quick, and requires only a few simple ingredients. In fact, this dish has become my go-to meal on nights when I'm just too tired to cook or on days when I’m looking for something quick to whip up for lunch. I also make this when I'm not feeling well--my alternative to chicken soup. To make this egg drop soup more substantial, try throwing in some fresh spinach at the end, a bit of leftover chicken or a scoop of rice. For a bit of crunch, I like to fry up strips of wonton wrappers as a topper.
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