We are trying to return to some level of normalcy around here with two under two. It gets easier every day. Sometimes, when both are fussy, I have to suck it up but Thank the stars for things like baby carriers that allow me to hold both my children…. and still make dinner.
Tandem babywearing!
Quick and easy dishes like egg drop soup are a godsend on days like this.
Start with these fresh ingredients – some eggs, green onion, fresh ginger and mushrooms. Mince the ginger, finely chop the green onion and whisk together the eggs.
Whisk tapioca flour with some cold chicken stock to for thickening later.
Bring chicken stock to a rolling boil.
Add ginger, onion, mushroom, coconut aminos, sesame oil and bring to a boil again.
Add tapioca flour mixture and bring to a boil. Then season with salt and pepper to taste.
Now add the egg to the pot by a slow trickle while whisking. You should see the egg form the beautiful egg “flower” pattern in the soup.
Serve with other dishes… or be like me and eat the whole pot all day long.
Of course I had to share it with Crunchy Toddler.
Toddler approved!
You’ll need:
- 3 Eggs, well whisked
- 4 Cups + 1/2 Cup Chicken Stock from my poached chicken recipe
- 2 green onions, finely chopped
- 4 slices of ginger, minced
- 2-3 TBSP Tapioca Flour or Arrowroot flour for thickening
- 1 tsp coconut aminos
- 1 tsp sesame oil
- 4 oz of sliced mushrooms
- Salt and pepper to taste
- Bring 4 cups of stock to a rolling boil
- Add ginger, onion, mushroom, coconut aminos, sesame oil and bring to a boil again
- Mix together the tapioca flour with the 1/2 cup of cold stock and add to the pot
- Correct seasoning with salt and pepper if needed
- The final step: slowly drip a thin stream of the egg mixture into the pot and whisk the pot vigorously to get a beautiful swirl of egg
