One difficult thing for me about eating in all month is that, while I’m pretty good at cooking pastas, vegetable soups, and frittatas, I don’t know much about ethnic cooking, and I really miss going out for Thai or Chinese or Nepalese.
However, there is an exception: egg drop soup is so easy to make that even I can’t mess it up. Keith went ahead and grilled some chicken with a little hoisin sauce, and, since I was waiting for him to finish the chicken and we had leftover veggies, I decided we should just go all out and have rice wraps with chicken and veggies to go with our soup. It was a feast outside my usual repertoire, which was a welcome change for us all!
Easy Egg Drop Soup
4 cups chicken broth (you could use veggie if you’re going vegetarian, but it won’t taste like restaurant egg drop soup)
1/4-1/2 tsp. sesame oil (to taste)
salt & pepper (to taste)
green onions (optional–I didn’t have any, so the soup went without)
In case you’re wondering about the rice wraps, these can be found at most major grocery stores (King Sooper’s or Kroger carries them) or at Asian markets. They’re just sheets of dehydrated rice starch, but if you dip them in hot water and fill them with veggies or meat, they’re the perfect vehicle for a healthy and delicious meal! We like to have hoisin sauce and plum sauce on hand (also easily found at major grocery stores) to add a little flavor.