Egg Drop Soup and other stuff
Jul. 2nd, 2005 11:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenRelaxing in front of the computer now that the day is done. Based on the rumblings I'm seeing in various message boards and even places like MSNBC it looks like MTV may have the makings of its very own Heidi Bowl with their Live 8 coverage. It was bad enough that they cut into every artist they showed, but that they interrupted Pink Floyd's reunion seems to be the straw that broke the camel's back. People are furious. Even MTV and VH1's own Live 8 message boards are filled with people who are spitting mad. It's going to be interesting to see if anything comes of this. (One rumor I saw was that AOL paid heavily for the rights to broadcast the shows on the net and cockblocked MTV's ability to show anything in its entirety but... ehhh. If AOL had that right they'd be blasting it all over the world, methinks. That's not the kind of thing you get hush-hush about.)
If you are into seeing the whole concerts as they should have been seen, I do recommend the AOL streaming feed. I wish I'd known earlier that it wasn't restricted to AOL customers. Unfortunately you can't select specific artists you want to see but you can watch the various concerts as they unfold. I don't have the stamina to wait for Sting and Robbie Williams to come 'round again, but I did get to see Ricky Gervais which makes me happy. (And can we say again how much the UK concert kicked everybody's ass? Man oh man.)
Dinner tonight was the egg drop soup that I mentioned earlier. Thanks to those who offered advice on getting the right egg consistancy. It turned out faboo, if I do say so myself. About the only change I would make to how I did it is not omitting the snow pea pods. Trader Joe's didn't have any and I was feeling too lazy to try to get them elsewhere. The soup didn't hurt for it, but I could tell how much they would have added to the mix.
I modified this recipe from an original one that called for crab. Mostly because I wasn't in the mood for crab ;) Also because the original called for egg whites or egg substitute and since my cholestorol is more than fine I couldn't be bothered.
Egg Drop Soup
2 large eggs, beaten (or 2 eggs worth of egg substitute or 4 beaten egg whites)
3 cups chicken broth
2 carrots, shredded
4oz snow pea pods, jullienned
2 green onions, diced (incl white and green parts)
2 tablespoons corn starch
1 teaspoon toasted sesame oil
small or medium peeled, deviened, cooked shrimp (I used Trader Joe's "salad" size frozen shrimp and defrosted it before dumping into the soup. As for amount... umm... I eyeballed it. Cup and a half maybe? However much you like, frankly)
salt and pepper to taste
In a large or medium sized pot whisk together the corn starch and the chicken broth. Bring to a simmer over medium-high heat. Let simmer, stirring occasionally, for 2-3 min until broth thickens.
Stir in sesame oil, pea pods, carrots, and onions. Simmer 1-2 min until vegetables are crisp-tender.
Stir in shrimp. Simmer 1 min to warm shrimp through. Check broth for flavor and add salt and pepper if needed (start with the pepper, you might not need any salt, esp if you weren't using a low sodium broth)
Remove pot from heat. Stir soup. Slowly pour beaten eggs in while continuing to stir. Give it 10 seconds and the soup is done.
According to the original recipe this makes 4 one cup servings. I actually found the soup to be surprisingly filling so 1 cup might be all that you need. Calorie-wise the original, which did not call for 2 large eggs, came in somewhere around 100 calories per serving. I assume the eggs up the calorie count a tad but nobody says you have to follow my lead on that.
Oh - and keep your eye on the pot as you're starting the simmer process. It's easy for it to heat up quickly and threaten to boil over. Be prepared to lower the heat if need be.
If you are into seeing the whole concerts as they should have been seen, I do recommend the AOL streaming feed. I wish I'd known earlier that it wasn't restricted to AOL customers. Unfortunately you can't select specific artists you want to see but you can watch the various concerts as they unfold. I don't have the stamina to wait for Sting and Robbie Williams to come 'round again, but I did get to see Ricky Gervais which makes me happy. (And can we say again how much the UK concert kicked everybody's ass? Man oh man.)
Dinner tonight was the egg drop soup that I mentioned earlier. Thanks to those who offered advice on getting the right egg consistancy. It turned out faboo, if I do say so myself. About the only change I would make to how I did it is not omitting the snow pea pods. Trader Joe's didn't have any and I was feeling too lazy to try to get them elsewhere. The soup didn't hurt for it, but I could tell how much they would have added to the mix.
I modified this recipe from an original one that called for crab. Mostly because I wasn't in the mood for crab ;) Also because the original called for egg whites or egg substitute and since my cholestorol is more than fine I couldn't be bothered.
Egg Drop Soup
2 large eggs, beaten (or 2 eggs worth of egg substitute or 4 beaten egg whites)
3 cups chicken broth
2 carrots, shredded
4oz snow pea pods, jullienned
2 green onions, diced (incl white and green parts)
2 tablespoons corn starch
1 teaspoon toasted sesame oil
small or medium peeled, deviened, cooked shrimp (I used Trader Joe's "salad" size frozen shrimp and defrosted it before dumping into the soup. As for amount... umm... I eyeballed it. Cup and a half maybe? However much you like, frankly)
salt and pepper to taste
In a large or medium sized pot whisk together the corn starch and the chicken broth. Bring to a simmer over medium-high heat. Let simmer, stirring occasionally, for 2-3 min until broth thickens.
Stir in sesame oil, pea pods, carrots, and onions. Simmer 1-2 min until vegetables are crisp-tender.
Stir in shrimp. Simmer 1 min to warm shrimp through. Check broth for flavor and add salt and pepper if needed (start with the pepper, you might not need any salt, esp if you weren't using a low sodium broth)
Remove pot from heat. Stir soup. Slowly pour beaten eggs in while continuing to stir. Give it 10 seconds and the soup is done.
According to the original recipe this makes 4 one cup servings. I actually found the soup to be surprisingly filling so 1 cup might be all that you need. Calorie-wise the original, which did not call for 2 large eggs, came in somewhere around 100 calories per serving. I assume the eggs up the calorie count a tad but nobody says you have to follow my lead on that.
Oh - and keep your eye on the pot as you're starting the simmer process. It's easy for it to heat up quickly and threaten to boil over. Be prepared to lower the heat if need be.
