Here, have a recipe.
I’ve noticed that when I know I’m going to be up late writing, I tend to eat the same things. (Mostly pork rinds, PB&J, or carrots, but hey…) When I can’t stand the idea of something crunchy out of a bag, I look for something I can throw together in a hurry, usually something composed of anything I can find in the pantry. But I do have one fallback recipe for a sort of soup that’s quick and easy and versatile.
- Soup Pot.
- 32 oz chicken stock (or water)
- 1 carrot
- 1 stick of celery
- 2 cloves of garlic
- 2 bay leaves
- 2 eggs
- 1 tbs corn starch
- 1 jar or something for dissolving the starch
I start with a base of chicken stock – 32 oz, or one box. If there’s not that much in the pantry, you can make it up with water and then add extra seasoning. Because it’s flexible.
Heat that 32 oz of stock in an appropriately-sized pot on the stove – but leave a little bit aside to put in your jar for dissolving your corn starch. While that’s heating, chop up one carrot, one stick of celery, and two cloves of garlic as finely as you like. When the stock comes to a boil, chuck those suckers in. I put two bay leaves in there with it, because I like bay. One might suffice, though.
Those will boil for about fifteen minutes. When the veg is soft, turn off the heat. Take that extra stock and your corn starch and shake ’em up in the jar. Add this to the soup and stir it in.
At this point, I go through the spice cabinet and start adding things willy-nilly. Usually it’s something like:
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp ground ginger
- garlic powder (no idea how much, but it’s usually more than most people like)
- dash of thyme
- splash of soy sauce
Stir all of that in.
Crack your eggs into a bowl and beat the snot out of them – make sure to break the yolk. Add that right into the middle of the stoup and stir IMMEDIATELY. I forgot to stir once, and ended up with a big chunk of egg instead of lovely little eggy bits. I guess if you like big chunks of egg, go right ahead and don’t stir. Whatever floats your boat.
I’d offer photographs, except that it’s not the prettiest dish. It is tasty, though, and fairly healthy.
Serve and eat immediately. If you leave the egg sitting in hot liquid too long, it gets rubbery. Gotta eat it while it’s still egg-textured.
Dang. Now I’m hungry.