Soooo I’ve been feeling a little under the weather, and yes, the picture of the weiner dog made feel good emotionally, but physically, not so much. Unless, I was holding that dog in a hot dog bun, then yes, I would definitely feel better physically. It would probably cure a cold. Anyway, tea and sleep and water and blah blah blah are all great, but soup is where it’s at… bro. I’m sorry. Can you guess what kind of soup I’ve been eating for almost every meal for two days cause it’s easy and good and I’m too tired to go to the store?
You guessed it! Egg Drop Soup!
It’s pretty easy to make and you can add whatever you want. Traditionally, egg drop soup is really just broth, scallions, seasoning and egg. I sort of made mine up and added garlic, onions, and chard to mine. So, here you go, a made-up egg drop soup like soup, that’s good for your nose.
- 1 tablespoon chopped onion
- 1 clove of garlic
- a little olive oil–for sauteing
- a handful of chard
- 2 cups of vegetable broth
- 1 teaspoon soy sauce (forfeit if you’re going the GF direction or make sure you use gluten-free kind!)
- 1 teaspoon sriracha (optional, if you like it a little or a lot spicy)
- 1 egg, slightly beaten
In a small saucepan, saute the onion and garlic over medium heat with a little olive oil til onion is translucent. Add the chard and saute for about 3 minutes. Add broth, soy sauce and sriracha and simmer for about 10 to 15 minutes. Slowly drizzle and stir in the beaten egg. It’ll turn into flakes and thicken the soup. Aaaaaaand that’s it! Add scallions if you have it, I didn’t, but kind of wish I did. Eat up and pass out!