For those of you wondering, I had a much better day today. I accomplished a couple things and even managed to leave the apartment. I needed (ok…wanted) egg rolls to go with my soup.
I made my chicken broth from scratch: I tossed the bones from a couple of chicken breasts into a pot, along with an onion, 3 cloves of garlic, a carrot, 2 stalks of celery, a few sprigs of thyme. I covered it all with 6 or so cups of water, and let it all simmer for a couple of hours. To make the soup, I strained the broth into another pot and then followed the recipe.
I will admit, I’ve tried making Egg Drop soup before and I always felt it was missing something. So I decided to ask my good friend Google. And I came across this beauty: Garrett McCord’s Easy Egg Drop Soup. I simply combined my chicken broth, some mushrooms, chopped green onions, a bit of ginger and soya sauce in a pot, thickened it all with a bit of cornstarch and then slowly drizzled in my beaten eggs. It was delicious! And super fast. Not counting the time it took to make the broth, I had my soup ready in 15 minutes. Any of you wanting quick and easy Chinese food (of the kind that reminds you of eating in a North American Chinese food restaurant), then I highly recommend that you try out Garrett McCord’s Easy Egg Drop Soup.