I have to finish the leftover ramen soup, so instead of freezing it, or making more zucchini noodles and having ramen for the fourth straight day, I'm mixing it up a little and I made some egg drop soup for breakfast. Just scramble some eggs in a bowl, bring the soup to a boil, and add the eggs in a long straight stream, creating ribbons of egg as it hits the bubbling broth! Take a 1/4 cup of arrowroot, and dissolve in some filtered water, then slowly add to the boiling soup, to thicken. I like to finish it by adding hot Chinese mustard, which is only dry mustard powder dissolved in a little water (all ingredients, all organic, all the time).
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