A recipe for Egg Drop Soup. Egg Drop Soup with sliced green onions. An Egg Drop Soup recipe perfect for cold days. There are two kinds of people, people who turn red when they are embarrassed, and people that do not. I can feel the blood travel from torso into my face when I am embarrassed enough to turn red, and I know it is happening. There is nothing I can do about it, and it sucks. The thing about turning red is you can’t just act cool and that what just happened wasn’t embarrassing because everyone knows you are embarrassed. Your face is red. Yesterday at the gym I had a face turning red incident. Like a lot of people, I have an iPhone Velcro sleeve thing that makes me look like a power ranger and a playlist aptly titled “work out” that contains a bunch of songs that help try and get into doing cardio.  While in the locker room sliding my iPhone into my armband thing, the music started playing really loud, and it was a monstrously inappropriate rap song. So so so inappropriate. I tried to swiftly make the music stop but of course my iPhone chose that moment to have a meltdown and so it took an extra couple of seconds to get it to stop. I could feel the heat of the all the naked women in the locker room staring at me questioning my offensive taste in music. Horrible. My face was so red, there was just no way I could play it cool. I ended up just staring at the floor, mumbling sorry, and getting out of there. Ugh. Anyway…

So we all know it’s flu season and people are getting sick left and right. We wanted to share a new sick soup with you. This egg drop soup is for people who are getting sick of chicken noodle, it could also be for people who just want a really cozy soup to eat while they watch this crazy storm brewing outside their windows. I hope everyone stays safe, and uses this as an excuse to make lots of yummy food.
♥ Teri

Egg Drop Soup with Rice Cakes
Serves 4

5 1/4 cups low sodium chicken stock
2 garlic clove, thinly sliced
1 teaspoon salt
1/2 teaspoon white pepper
12 rice cake ovalettes (can find in freezer section of Korean/Asian grocery stores)
3 eggs, beaten
2 green onions, thinly sliced
green onions, thinly sliced
cracked black pepper

1. Pour broth into a pot, add garlic, salt and pepper and bring to a simmer. Allow mixture to simmer for about 10 minutes.
2. Turn heat up to medium, bringing mixture to a soft boil. Add rice cake ovalettes and continue to boil for 3 to 4 minutes, stirring occasionally.
3. Slowly drizzle eggs into the broth, in a very thin stream.
4. Once all of the beaten eggs have been incorporated, very gently stir in green onions.
5. Ladle into bowls and garnish with more green onions if desired and cracked black pepper.