Item #2 from a cookbook that I own is a bit of a cheat – I’ve had this particular cookbook since I was a gradeschooler (1978!).
However, I’ve not made anything from it for years. (And years and years.)
Meals from Many Lands was one of my favorite childhood cookbooks. It highlights traditional meals from every continent. I could travel the world simply by making French Toast or Cucumber Salad with Pickled Beets.
I wanted to whip up a quick stir-fry for dinner and felt that we needed a little something else…something like Egg Drop Soup. My choice was to either stop at our local Chinese restaurant or try my hand at cooking it from scratch.
Since I’m working on this “challenge” – and I have a recipe – I decided to make it from scratch. I found egg drop soup to be surprisingly quick and easy to make.
- 1 egg, beaten
- 10.5 oz chicken broth (I used organic)
- 10.5 oz water
- 1 t. soy sauce
Before starting to prepare the soup, make sure the egg is beaten. Pour chicken broth and water into a saucepan. Heat over high heat until the mixture boils. Turn the heat down to medium. Add the soy sauce, stir thoroughly. Then carefully dribble the beaten egg into the very hot soup, stirring all the time.
This was pretty good for homemade, though not quite as good as what you can get at a restaurant. It’s hard to describe the difference, other than to say that it seemed a bit thin. I’m not sure what the solution is for that, but in a pinch, my homemade will more than satisfy.