antique brass

egg drop soup is delicious. i've always wondered "how do they make that".  i mean, is the yellow stuff watered down egg yolk (yes, i actually used to think that)? so, i was really excited when i saw on my relish menu for this week was an asian noolde bowl with egg drop soup! i lost the recipe. i forget to save them to my favorites and then *poof* just like that they are gone! i do remember most of the ingredients so here is a recollective run down

asian noodle bowl with shrimp and scallops
-rice noodles about 8 oz for 2 people boil and remove set aside
-shiitake mushrooms 1/4 cup i used dried
-asparagus 1 lb snapped into 2 inch pieces
-2 carrots diced combine these and saute in about 1 tblspn olive oil for 2 mins
-shrimp about 4-5 oz and scallops about 2-3 oz add these
now the hard part to remember...the sauce. goes something like this
-brown sugar 2 or 3 tblspn
-soy sauce 1/4 cup
-sriracha 1 or 2 tblspns
-minced garlic 1 tblspn
if you are daring use my measurements or mix to taste. for those who prefer to stay safe go buy stir-fry sauce. add this to the mix cook through
serve over rice noodles top with fresh cilantro

egg drop soup
- 2 cans of chicken broth or one box boil this
-cornstarch 1tblspn (i found i needed more) and 1 tblspn water to mix add this
- soy sauce 1 tblspn add this
-1 tsp minced ginger add this
-1 or 2 eggs scrambled NOT COOKED reduce heat stir soup add eggs while stirring this will make eggs feather
- green onions put in after cooking while still hot

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