OK, I know, I already have 2 recipes for this simple to prepare soup on this site – Egg Drop Soup and Egg Drop Soup – 2. But both recipes included fresh ginger. And although I usually have fresh ginger on hand (emphasis on the “fresh”), mine was partially covered in blue fuzz. So, I thought maybe I just better donate this fuzzy rhizome to the yard waste Gods. (Always better to be safe rather than sorry!) So, using both of my existing recipes as the inspiration for this new version, I came up with a soup that was quick and easy to build, and very delicious. No ginger, less soy sauce, and both green onions and fresh chives. (My chives, growing in their very own half wine barrel on the west side of our house, were coming up faster than I could use them anyway. So, why not put them to good use. BTW, having an abundance of fresh chives is definitely a nice problem to have!) Anyway, like I said, the soup turned out to be a winner.

So, if you ever find yourself wanting to serve a delicious soup that takes no time at all to prepare, this is the recipe for you. And as a first course soup it would be absolutely perfect regardless of whatever dishes were yet to come.

Well, that’s it for today. Yesterday I finished making the dough for 5 kinds of cookies for an upcoming celebration of life for our dear friend Ken Wilson. And at this point, the dough is happily residing in the fridge waiting for me to bake it off in the next couple of days.

Being the kind of person who volunteers her services before remembering that her mind and body are no longer in sync (my mind still thinks I’m young, while my body cries out – the hell you are!), I am still a bit tired this morning. But for Ken, my cooking buddy, and all our friends who will be at the celebration, the time and effort to make homemade cookies were an act of love. Plus, making the dough ahead only makes sense.

I have found over the years that dough allowed a bit of time to chill out before being thrown in the oven, always results in a better cookie. (Chilling cookie dough before baking helps control spread, enhances flavor, and firms up the dough for easier handling. The cold temperature solidifies the fats, preventing rapid expansion and resulting in thicker, chewier cookies. Chilling also allows the flour to fully hydrate and the sugar to absorb moisture, contributing to a richer, more complex flavor.) And preparing all the different kinds of dough, one after another, means a lot less fetching and carrying and cleanup. For example, like yesterday when I was made the dough for 5 different cookies, I used the same measuring cups over and over for the dry ingredients. This saved me washing the same measuring cup 5 times. (Once is enough, thank you very much!)

So, tired as I still am, I am so glad I can still contribute. We need to gather and celebrate with each other. More than ever, we need to demonstrate humanity. Especially in the tumultuous times we are living through right now. Who would have imagined that our democracy could be in such a perilous position. How so many are being adversely affected by a few uncaring individuals. It simply hurts my heart. As I’m sure it does yours. But staying connected with others through positive experiences, even if it is a celebration of life, reminds us that life is precious, our time on earth if brief, and that we, as individuals, can make a difference. Stay strong.

And as always, peace and love to all.

4 c. (1 quart) chicken broth

1 tsp. soy sauce, or more to taste

1 tsp. toasted sesame oil

¼ tsp. white pepper  

¼ tsp. kosher salt, or more to taste

4 T. chopped green onions and/or fresh chives, divided

2 T. water

4 tsp. cornstarch  

4 lg. eggs, beaten

Combine chicken broth, soy sauce, sesame oil, white pepper, kosher salt, and 2 tablespoons of the chopped green onions (or chives) in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.

Whisk water and cornstarch together in a small bowl until cornstarch is dissolved; pour into the simmering broth and let burble for a couple of minutes.

Slowly drizzle the beaten eggs into the broth. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces. Taste and adjust seasoning.    

Serve hot, garnished with remaining green onions or fresh chives.

And yes, this recipe can be doubled or tripled with no adverse consequences.