Stone Cut Bodies

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Favorite Soup

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When I was growing up, my little sister would go nuts for something  she called “favorite soup,” which was, unfortunately, Top Ramen. (I still can’t believe our parents let us eat this. They were very particular about healthy eating habits, but somehow this slipped by their radar…) Like most commercial soups, it’s laden with preservatives, MSG, and corn syrup, to name a few unsavory characters. Most soups can be made at home in just a little more time than it takes to pop open a can or throw noodles in water with an aluminum bag full of chemicals. As an adult, I have my own Favorite Soup – Asian Egg-Drop Chicken Soup (or Asian Egg-Drop Tofu Soup if you’re veggie). I make it often and in large quantities so I can just reheat for a few days. It’s full of healthy veggies and lean protein and it’s hearty enough to fill you up but light enough to keep you healthy. I’ll take that over “chicken flavored” soup any day. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Favorite Soup (or Asian Egg-Drop Chicken Soup)

Favorite Soup

four cups or so chicken or veggie broth

four or five chicken breasts, (or 1 package of tofu if you’re veggie) chopped into bite size chunks

several bunches of bok choy, washed and chopped

head or so broccoli, washed and chopped

one small onion, chopped

10-16 cloves of garlic, chopped (less if you’re not warding off vampires)

two egg whites

juice from 1/2 medium lemon

small bunch cilantro, washed and chopped

2-4 scallions, chopped

1 or 2 tbsp grapeseed or rice bran oil

2 tsp sesame seed oil

dash tamari

 

Heat the grapeseed or rice bran oil in a large pot over medium heat with garlic and onion until slightly browned. Add broth, chicken and chopped veggies and turn heat to high. As soon as the soup begins to  boil turn the burner off and drop egg whites in, stirring with a fork. Add lemon juice, sesame oil, tamari, scallions and cilantro. Easy peasy soup in minutes!

 

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