|I don't want to know how many |
WW points are in a beer this size!
I know I haven’t written in a while, but life has just been super-busy. Scott turned 30 last Saturday, and I arranged a surprise private dinner at Againn, one of his favorite restaurants in DC with a bunch of his friends. The food was just as good as it usually is in the restaurant, and everyone seemed to really enjoy it. After dinner we took the stretch Hummer limo I rented to H Street and liter beers at the Biergarten Haus. All in all, it was a fabulous night of food, friends and fun!
The weekend before, Scott had to work, so I was left to my own devices for dinner. I had been craving Chinese food, which is some of my favorite food, but take out Chinese isn’t exactly high on the healthy food scale. My favorites are all fried and drenched in sticky sauces. One take out staple I enjoy, that isn’t so bad for your, is egg drop soup. I wasn’t sure how they got both the broth and the egg to have that nice silky texture. I figured it couldn’t be that hard, so I started looking around at different websites and blogs to get an idea of what it would take to make at home.
As it turns out, it really isn’t that hard to make. The secret to getting the silky mouth feel of both the broth and the egg is to add cornstarch. Once you have the broth simmering, remove about ¼ cup and whisk in a tablespoon or 2 of cornstarch, and whisk about ½ tablespoon of cornstarch in with each egg you plan on adding.
There are no pictures of this recipe, because it was just one of those foods that tastes WAY better than it looks.
Home Made Egg Drop Soup (1 serving, but can easily be multiplied) 2 WW points plus per serving
1 cup oyster mushrooms, quartered
2 cups of chicken broth
Green onions, sliced
Soy Sauce, 1 tablespoon
Srirachi, to taste
1 egg, whisked
1 ½ tablespoons cornstarch, divided
Pre-heat oven to 450 degrees. Put oyster mushrooms on a baking sheet with either a silpat or tin foil (if using tin foil spray with non-stick spray). Spray with olive oil, and bake for 20 minutes until crispy.
Heat chicken broth in a pan until simmering. Stir in soy sauce and a little bit of srirachi, to give it a little kick. Put in the oyster mushrooms. Let simmer for about 10 minutes so the flavors meld. Meanwhile, whisk the egg with ½ tablespoon of corn starch. Pull out about ¼ cup of hot broth and whisk in the last tablespoon of cornstarch. Put back in with the broth.
While the broth is lightly simmering, use a spoon to drizzle the egg into the broth. Stir gently every few spoon-fulls. This way gave me a nice silky egg in great bite size pieces. Garnish with the sliced green onions.
I served this is baked egg rolls from Laaloosh, but I used shrimp instead of chicken.
I know the weather is warming up, but if we have a cold snap this will be a great meal to serve!