Egg Drop Soup
September 17, 2010

I recently just started working out again. I’ve been taking classes called “Body Attack,” and “The Amazing Workout.” My problem is, I’m not very coordinated. The trainer I worked with told me to stay away from step classes until I can improve my coordination. But there is one class that supposedly burns 1,000 calories and uses the step, so I gave it a shot. It was really hard. I almost fainted twice. Women who looked 100 years old were kicking my butt in that class. Pretty pathetic. But it gets better (or worse) —  In the middle of the workout the instructor shouted in her headset, pointed at me and said,”You! You don’t try this move!” I think she was really worried I would injure myself, as her warning was downright dire.

Part of getting and staying in shape is healthy eating, and this is an incredibly easy and inexpensive recipe for egg drop soup. Katelyn (who is three) loves it so much, she “cooks” it for her dolls using her kitchen set. She said to me yesterday, “Mommy, I making egg dwop soup for baby.” When she isn’t punching her sister in the face or spitting at us, she is so cute.

This soup makes a great little lunch with a low-calorie frozen spring roll. For dinner, it’s a side to stir-fried rice.

Egg Drop Soup

1/2 tsp grated ginger
1/4 tsp grated garlic
1 1/2 tsp. sesame oil
4 cups chicken stock
2 large eggs, lightly beaten
4 tablespoons chopped green onions
2 teaspoons soy sauce

Warm ginger and garlic in sesame oil in a sauce pan. After the ginger and garlic begin to sizzle, add broth. Bring to a boil. Reduce heat to low; place a wire mesh sieve over saucepan. Strain eggs through sieve into pan. Remove from heat; stir in onions and soy sauce.



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