We have a small statue of Buddha who sits in a garden overlooking our back deck.
The snow doesn’t seem to disturb his meditation.
The car in this photo belongs to a friend of Ben’s. It’s been in front of our house for over a week.
Snow Monkeys...
Cook Time: 10 minutes
Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
1 Tablespoon low sodium soy sauce
A few drops of sesame oil
1/2 teaspoon fresh grated ginger (1/8 teaspoon ground ginger will work)
1 clove minced garlic
3-4 tablespoons cornstarch (more or less depending on how thick you like it)
optional: peas, tofu, chopped tomato, corn (NOTE: while Tina and I really like extra stuff in our soup, adding any of these ingredients means it is no longer “Hui-Hui’s Egg Flower Soup” and isn’t endorsed by Kai)
Preparation:
mix 1/2 cup broth with the cornstarch for thickener
in a small bowl, lightly beat the eggs so that no bubbles form.
Bring the remaining chicken broth to a boil. Add the white pepper, soy sauce, ginger, garlic, sesame oil and most of the green onion. Cook for about another minute.
While stirring the broth rapidly in one direction, very slowly pour the beaten egg in a steady stream (pouring it through the tines of a fork from several inches above the pot is a good way to keep the stream slow and steady). stir rapidly for at least 1 minute.
Stir in the cornstarch/chicken broth mixture and remove the soup from the heat.
Garnish with the remaining green onion and serve.