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Egg Drop Soup & gettin’ inked.

January 9, 2013 - 7 Comments

My words are few. My thoughts are scattered.

Why, you ask?

Important reasons. Like, super important reasons.

Alright fine, it's not that important. We're watching the Season Finale of InkMaster. It's a guilty pleasure of mine. Haven't I told you? I love to watch shows on tattoos – don't ask me why. And no, I don't have any. Not even one. Yet watching people decide on a piece of art that will stick with them for life, I don't know man, it's just entertaining.

Especially when people get really bad tattoos. It makes me cring. But it's so awesome at the same time.

So once a week, I zone out on the iPad and enjoy the newest episode of InkMaster.

You can judge me. It's fine.

All that to say, I have a recipe for you. One that only requires five minutes to make, which means you have more time to sit and catch up on all those InkMaster episodes you've missed so far this season.

Isn't it wonderful to free up extra time for such luxuries?

And just for the record, I've made this soup three times in the past week. Why? Because it's simple. Why else? Because it's nourishing to the core. Why else, why else? Because it's made with ingredients I always keep on hand. Why else, why else, why else? Because it's meat free – which means it's frugal. Even with the best of all the other ingredients, it's easy on the grocery budget. So make it for breakfast, lunch, and dinner. You won't regret it.

DSC_0081

Egg Drop Soup
You will need:
– 8 cups of homemade chicken or beef broth (the better the broth, the better the soup – I'm just sayin')
– 2 tablespoons olive oil or butter
– 3 organic carrots, chopped finely
– 3 organic stalks celery, chopped finely
– 1 cup of onion, minced
– 4 pastured eggs (the best you can find!)
– 2-4 cups of kale, stalks removed and roughly chopped
– 2 tablespoons naturally fermented soy sauce
– Salt and pepper, to taste
– Toasted sesame oil, to taste

Step One: Heat the butter or olive oil in a soup pan. Add the carrots, celery, and onion. Saute for 5 minutes, until just soft. You don't want 'em mushy, so don't worry about cooking them too much at this point.

Step Two: Add the broth. Bring to a boil. Add the soy sauce and season to taste with salt & pepper. I've heard it said that the only difference between dirty dish water and a delicious soup is the right amount of salt – so make sure to taste it and season accordingly.

Step Three: Add the eggs to a bowl and whisk to combine with a fork. Once the broth is boiling, gently (gently, now!!!!) drizzle (I said drizzle, don't dump!!!!) the eggs into the broth. Little ribbon by little ribbon. Just gently drip the eggs throughout the broth.

Step Four: After drizzling the eggs in, add in the chopped kale. Allow it to wilt for just a minute or so. Lastly, drizzle with some toasted sesame oil. It's delicious.

See? How easy was that! Five minutes. Start to finish.

This is one of the many reasons I always keep a gallon of homemade broth in my refrigerator. You just never know when you'll need it for a giant pot of soup. It's nourishing to the very essence of my soul. Reviving. Refreshing. Comforting.

And easily adaptable to your tastes. Don't have any carrots? So what. No kale in the crisper? Such is life. Use what you got and use it proudly, my friend.

It's all about the mineral-rich broth. And the protein-rich eggs. And the…well, the soup.

It's all about the soup.

And just for the record, if I was ever going to get a tattoo (which I'm not, the thought of not being able to wash them off makes me claustrophobic), I'd go big or go home. Like full tattoo sleeves, I'm talkin'. And they would probably be comprised entirely of food products and cutlery. With perhaps a cow.

What would YOU get?

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Egg Drop Soup

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Side Dish, Soup
Cuisine Chinese

Ingredients
  

  • 8 cups homemade chicken or beef broth (the better the broth, the better the soup – I'm just sayin')
  • 2 tbsp olive oil or butter
  • 3 organic carrots, chopped finely
  • 3 organic stalks celery, chopped finely
  • 1 cup onion, minced
  • 4 pastured eggs (the best you can find!)
  • 2-4 cups kale, stalks removed and roughly chopped
  • 2 tbsp naturally fermented soy sauce
  • Salt and pepper, to taste
  • Toasted sesame oil, to taste

Instructions
 

  • Heat the butter or olive oil in a soup pan. Add the carrots, celery, and onion. Saute for 5 minutes, until just soft. You don't want 'em mushy, so don't worry about cooking them too much at this point.
  • Add the broth. Bring to a boil. Add the soy sauce and season to taste with salt & pepper. I've heard it said that the only difference between dirty dish water and a delicious soup is the right amount of salt – so make sure to taste it and season accordingly.
  • Add the eggs to a bowl and whisk to combine with a fork. Once the broth is boiling, gently (gently, now!!!!) drizzle (I said drizzle, don't dump!!!!) the eggs into the broth. Little ribbon by little ribbon. Just gently drip the eggs throughout the broth.
  • After drizzling the eggs in, add in the chopped kale. Allow it to wilt for just a minute or so. Lastly, drizzle with some toasted sesame oil. It's delicious.
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Comments:

  1. Noël McNeil

    January 9, 2013 at 8:23 am

    I am going to make this!!! Thanks for the recipe and I’m pretty sure I’d never get a tattoo. It’s way too permanent and my hubby would NOT be happy. And I like my happy hubby, so it’s a no go. 🙂

    Reply
  2. Jaimie Ramsey

    January 9, 2013 at 10:42 am

    I need to get a chicken, so I can make more stock, so I can make this. Gracious, that sounds good. Also, I would never get a tattoo. I was thinking about getting my ears double-pierced (I have one hole in each already), and my husband was thinking about getting a cross tattooed on his upper arm, but I didn’t want him to get a tattoo and he didn’t want me to get my ears pierced again, so neither of us is doing either. Compromise. 🙂

    Reply
  3. Teresa Getter Messick

    January 10, 2013 at 8:18 am

    Great recipe that I will be trying this weekend-even though it will be 78 Degrees and SO NOT soup weather! If it is this warm in Montgomery, you guys must be simply sweltering!

    Reply
  4. Melanie

    January 10, 2013 at 9:10 am

    I made this last night and it was wonderful! Thank you for this great recipe to add to my pile of “what can I make without going to the store.” I had just used my last bit of kale, but I threw in some frozen spinach instead and a 1/2 of cooked rice. It was fabulous! I will be making this all the time 🙂

    Reply
  5. Noël McNeil

    January 11, 2013 at 8:43 pm

    Just made this and it’s delish!

    Reply
  6. Melinda

    October 16, 2013 at 7:43 am

    Do you have a blog post on how to make fermented soy sauce, or is that something we can buy at the store? Would you recommend this for a pregnant woman who is nursing? I’m on the hunt for some delicious nutritional foodies for the 3 (!) of us. Thanks!

    Reply
    • Shaye Elliott

      November 4, 2013 at 9:23 pm

      Melinda, you don’t even have to make it! Nama Shoyu is available at stores and is a wonderful fermented soy sauce.

      Reply

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