This coming Monday is the Chinese New Year, the Year of the Dragon. I forget what animal symbol represents my birth year, but I do remember the paper place mats that were at our local Chinese restaurant growing up, and being relieved I wasn't a rat or a pig.
If you want to celebrate the Chinese New Year with your family this year, I have an easy and very quick healthful version of Egg Drop Soup that you can make for your celebration. (Added bonus: if you are following this blog's weekly Meatless Monday Healthy Eating Challenge, this soup will fit the bill!)
I added greens to the traditional version of Egg Drop Soup to make it more healthful. If either the greens, tofu or mushrooms in this soup won't fly with your family, use whatever vegetables you wish. Some other options include: peas, green beans, baby corn, bamboo shoots, bean sprouts, carrots, water chestnuts.
Egg Drop Soup with Vegetables
1 quart good quality vegetable stock
2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons corn starch
5 quarter-size slices of fresh ginger
8 ounce container, sliced mushrooms
1 cup (packed) sliced spinach or other green
1/2 cup tofu, diced (optional)
2 egg whites
1 tablespoon sliced green onions
In a medium stock pot, combine the stock, water, soy sauce, corn starch and ginger, stirring well to make sure the corn starch dissolves. Bring to a boil while stirring regularly, and then reduce to a steady simmer.
Add the mushrooms, spinach and tofu. Let simmer 5 minutes.
In a small bowl, whisk the egg whites until slightly frothy (about 30 seconds). Make sure the soup is still simmering, and slowly pour the egg whites into the soup.
They will cook as you add them, creating beautiful shapes in your soup!
Add the green onions and serve.
Serves 4-6 as a main course, 6-8 as an appetizer.
Life is sweet,
**Don't forget this week's Slow Cooker cookbook Giveaway, you have until Friday at high noon EST to enter!**