It is 8 degrees out and snowing. So we are, as usual, having soup. This one is an expansion on simple egg drop soup. You can find the original recipe in Mark Bittman’s Kitchen Express.
For this bitter cold February evening we chopped up one leek and grated up one carrot.
We boiled five cups of stock then added the leek and carrot. For seasoning we added a dash of soy sauce and grated a little dried ginger.
Finally, while stirring the soup quickly we poured in the beaten egg, stirring a lot, and cooked for a few minutes.
To go alongside this are rice noodles (soak for half an hour before cooking, then boil for two minutes or until just slightly opaque and separate easily).