The best possible Christmas Eve treat this year was learning how to ake this soup.
I love egg drop soup, but even at nice Chinese restaurants I have found it iffy, whether or not the soup is up to my standards, and even if it is excellent there is usually not enough of it. The few times I have tried to make it at home in the past, although it has been edible, were fails.
When I took a deep breath and try it again today, I scored a big win. it was so good in fact that I ate the whole pot.
What was different? For one thing my main ingredient was pea shoots from my indoor microgarden. So easy! I just threw a handful of sprouting peas in the E-Z Sprouter and rinsed them for a few days until they outgrew the Sprouter, then pushed the roots into a mound of potting soil in a cut open milk jug.
These are cut and come again, so here you see them after their "haircut."
As you can see there are plenty left and will be more tomorrow.
My nice sister-in-law told me about an Android app called RecetteTek, so I put my recipe for this stellar soup on there, but not sure yet how to share it.
I want to spread the word about pea shoots because they are one of the most prolific microgreens as well as being delicious, nutritious, and versatile. I also love that they are portable!