This is a delicious asian style soup!
5-6 cups liquid (can dilute some broth if desired)
5 small carrots
1 medium onion
2-3 cloves garlic
pinch cilantro (optional)
1 tsp salt
1/4 tsp ginger
You can make the carrots into “noodles” by either using your peeler to make long strips, or just pull out a grater and grate at an angle (carefully!) If I was doing a huge batch I probably just use the processor and have little shreds.
Cut the onion into very narrow wedges along the radius for more “noodles.”
Put onion, carrots, and garlic into the pot and simmer for 20-30 minutes, until everything is very soft.
Add seasonings, cilantro and continue to simmer while you beat the eggs.
Pour the eggs in slowly while stirring the hot liquid. Once all the egg is incorporated and cooked, turn off the heat and allow to cool.
Salt as desired - fish sauce would be wonderful in this if tolerated.
Of course, there are a hundred variations - you could make with chicken, leave out the eggs entirely, throw in some peas or other veggie noodles... yum!
What is pictured is how we made it today, with not enough liquid and too many eggs - excellent flavor though and my daughter and I are chowing down :)
Saturday, March 24, 2012
Monday, March 12, 2012
Goes great with the early spring bitter greens!
4 blood oranges
1/8 c balsamic vinegar
1/4 c olive oil
Peel and thin slice blood oranges. They should be in little bit size pieces. Toss with rest of ingredients and allow to sit for a minute before adding to salad.
If you're really fancy, leave peel on a section and dress up as garnish :)