Hey! So I’m Jen (this is where you say, hiiii Jen, and then I feel all awkward because you’re saying my name and I probably have no idea what to say next, and you’ll know it). I run the show over at Mud On Her Boots, which, as you may have guessed means I like to get dirty, especially in my garden! I love to share tips on living authentically, simply, and consciously, all while hopefully having a little lot of fun. All my recipes are the scratchiest of scratch cooking, and I talk a lot about natural non-toxic homemade products. Like making your own soap. Sometimes you might even catch me chatting on chicken keeping (which you really should try someday because let’s face it, chickens are hilarious!). So, pop by and see what I’m up to; I’d love to share my latest adventures with you!
**A special shout out to Diana, for letting me share one of my fave easy weeknight recipes! Hope you guys love it as much as I do!**
Weeknight Egg Drop Soup
We have a rule in our house. No one is allowed to say “ewww”. Ever. (Okay, maybe if they step in dog poop or ride their bike over a goopy worm. But that’s it). Cooking dinner can often feel like a thankless task. You get home from work, scramble to get food on the table only to face a chorus of gag sounds and eye rolls. Or is that only at my house?!?
To combat this, I’ve come up with the no “ewww” rule at meal times. Even if you don’t particularly like what’s in front of you, you eat it, with at least a tiny bit of gratitude that you are fortunate to even have food to eat. That’s right, I run a tight ship. Of course, it doesn’t always work. If it did, I’d have my own show like Nanny 911 and travel all over North America singing songs to toddlers about how yummy brussels sprouts are.
One of my favourite ways to encourage trying new tastes, while (hopefully) minimizing those “ewwws”, is by serving meals family style. It’s a small thing, and yes, it usually involves a few more dishes in the dishwasher, but when the meal is served in such a way that everyone can pick and choose what they want and how much they want of it, I find that it creates an atmosphere of exploration. My daughter is much more likely to try that brussels sprout, if she can take one out of the serving dish herself than she would be if she was presented with a mountain of them on her plate.
Family style eating is fun. And you know what? It can be pretty easy. I’m talking weeknight easy.
Egg Drop Soup: perfect for those busy weeknights!
You know what else helps in the weeknight easy department? Having a small arsenal of simple dinnertime eats that utilizes pantry staples and whatever veg you have kicking around in your fridge. I love having recipes like this on hand because those crazy nights happen and when they do, making dinner is usually the last thing on your mind (or it’s totally on your mind in a guilty worst parent ever because you don’t know what to make sorta way). Stopping for fast food feels waaaaaay easier than coming home to stand in front of the fridge in a sweaty panic trying to figure out what you can make with some milk and an old wilted head of lettuce you don’t remember buying.
This recipe for Egg Drop Soup is a great addition to that weeknight simple eats arsenal. I love it for so many reasons: it’s healthy, delicious, and, potentially best of all, uses simple pantry staples and whatever veg you have going on in your fridge.
You can absolutely eat the Egg Drop Soup as is, but the addition of tableside garnishes is a great way to encourage everyone to try something new, plus, having a few veggie options is always a sneaky way to get your kiddos eating more greens.
Weeknight Egg Drop Soup
Servings 4 servings
Ingredients
- 4cupsof chicken stock, divided
- 1teaspoonground ginger
- ½teaspoongarlic powder
- 1teaspoonsalt
- 1tablespooncornstarch
- 2eggs
- pepper, to taste
Garnishes (add ins):
- Spinach, chiffonade (the smaller the spinach is shredded the more likely the kids will eat it: I think that’s actually a famous quote.)
- Green onions, finely chopped
- Mushrooms, sliced thinly
- Frozen Peas, defrosted
- Tofu, cut into smallish chunks
- Soy Sauce
- Sriracha
Instructions
In a large saucepan, bring 3 cups of chicken stock to a boil. Add the ginger, garlic powder, and salt. Reduce heat and allow to simmer for 5 minutes or so.
While the soup is simmers, rummage through the fridge and find any veg that you think might taste good in the soup. Chop them up and put them in little bowls that will be served at the table.
Pour the remaining cup of stock into a bowl. Add the cornstarch, and whisk until well blended.
Add the stock-cornstarch mix to the soup, and combine. Allow to simmer, stirring occasionally until soup takes on a sort of silkiness. About 3-4 minutes.
In a small bowl, whisk the two eggs together.
Slowly pour the eggs into the soup, whisking the soup vigorously with a fork as you do. This will create those yummy eggy strands that makes egg drop soup so delicious!
Add pepper, to taste, if you want. Adjust any seasoning, if necessary.
Ladle into bowls and serve.
Let everyone customize their own egg drop soup. Enjoy!
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