Egg Drop Soup

Yay, I'm feeling better! Which means I am getting back to my kitchen and cooking more and more. However, since I'm pregnant, I can't eat as much in one sitting anymore, so I feel like I'm in the kitchen even more than I was before.

One of my favorite things to "make" when I was younger for lunches was Egg Drop soup. In my family, though, we used the little packet. I never tried it to make it from scratch, so I hadn't had it in a long time, until I found this recipe for Egg Drop soup - from scratch!

I love making soup, even in the warm summer weather. Especially now, with the warm weather coming and my pregnancy, it's really important keep hydrated. Broth soups definitely help me keep hydrated, and they are super easy to make and clean up afterwards.

I really wanted to make this recipe, but I only had about half the ingredients, so I just winged it and made it my own. I must say, it came out delicious.

1. Chop up about an 1/8 of an onion. I probably had no more than a 1/4 cup. Place in a small pot with about 1/2 tbsp of oil. When the onion is just about done, add some red pepper flakes to the pan. Quickly add two boullion cubes (or enough for 2 cups of water) and 2 cups of water. Boil until the boullion cubes are dissolved.

2. In a small bowl, beat up one egg. Once the cubes are dissolved, lower the heat. Stir the soup in one direction to get a whirlpool effect going in the pot. Slowly drizzle the egg in to the whirlpool, to make egg threads. Once the egg is cooked (this takes only seconds, really), add in a handful of spinach and continue to cook for a minute or two.

Then eat! I drizzled a little bit of sesame oil into my bowl to add a little more flavor to the soup. It was fantastic. Quick, easy, and delicious :)