Hearty Egg Drop Soup

I've been stocking up on eggs lately.  In my area, upstate NY, eggs at Aldi grocery store have been running at $0.79.  I was trying to think of different things to do with eggs for dinner, I think my husband is getting sick of quiche.  Then my grandfather popped into my head.  He loved soup.  After my grandmother passed and he was diagnosed with lung cancer, it was about all he ate.  He spent the summer with us the year before he died and taught me how to make egg drop soup.  Egg drop soup, although super delicious, is not a meal in and of itself.  Time to use my CSA to make a nice hearty egg drop soup.  This recipe is super quick and easy.  Start to finish it only takes about 20 minutes.

Hearty Egg Drop Soup

32oz stock, chicken or vegetable 

32oz water (I refill the stock container with water)

4 leaves Napa cabbage, chopped, about 2 cups

3 spring onions, chopped, about 1/2 cup

3 garlic scapes, chopped, about 1/2 cup

     *minced garlic can be subbed

1/4 soy sauce (I use Kikkomen gluten free)

salt and pepper to taste

3 large eggs, lightly beaten

 2 chicken sausages **optional

 In large pot bring to boil all ingredients except eggs.  Reduce to simmer and simmer about 5 minutes.

 Lightly beat 3 eggs

Slowly pour eggs into pot.

Simmer another 5 minutes.

Eat and enjoy!

This served my husband and I but could probably easily feed 4 people.  

Radish and Cabbage No Mayo Slaw

This is a quick and easy recipe, even easier if you have a mandolin.  I'll admit, I'm terrible about measuring.  The fact that I have to figure out measurements for people to follow the recipe is a bit diffiult for me.  That being said, you may need to tweak this recipe a litte for your own taste.

Radish and Cabbage No Mayo Slaw

1 medium head of Napa cabbage, shredded

6 radishes, sliced thin

1/4 c balsamic vinegar

1/8 c (4 tbs) olive oil

2 tbs pesto of choice 

1 tbs lemon juice

Salt & pepper to taste

Put shredded cabbage in a strainer/colander over a bowl or in a clean sink, salt it well.  Let set for 5 - 10 minutes, this will draw out some of the water from the cabbage.  Squeeze out excess liquid.  

Mix together vinegar, oil, lemon juice, pesto, salt and pepper.  

Place cabbage and radishes into a large bowl.  Toss veggies with the vinegar mixture.

Set aside in fridge for 30 minutes before serving.  (There may be excess liquid at the bottom of the bowl, either pour it off or serve with a slotted spoon)