Tis the season when the upper most thing on most of our minds when it comes time to cook dinner is, what in the heck can I fix for dinner that’s quick, easy, and delicious? Because if you are anything like me, you’ve been at it all day and by 4:00, your only concern is to get something, make that anything on the table so that you can finally put your feet up and take a well-deserved rest.

OK, many of you aren’t as old as I am, or go quite as crazy as I do at Christmas, but everyone needs a good basic recipe for those times when cooking is synonymous with an afternoon spent at your dentist’s office having a root canal! We all have those days, and for me Christmas time especially brings out the “I don’t want to cook, and I don’t want to go out to eat either” conundrum that’s inherent with being tired, over-extended, and just plain beat. In fact, there are days at this time of year when a root canal sounds almost OK because at least I’d be sitting down!

So, if any of you have similar thoughts about the joy of fixing dinner after a day of baking cookies, making fudge, wrapping presents, getting packages ready to mail, and for many of you, all of this after spending a full day at work, then this recipe should be perfect for you.

Now, we happen to love egg drop soup. So much so, that we often order it in restaurants. And usually, we are disappointed. There just doesn’t seem to be any flavor in the broth. And let’s face it, this simple soup is all about the broth. So, the broth in this soup has a lot of flavor.

And in case you were concerned, this soup is heartier than it appears in print. But if you would prefer a bit more protein in your soup, by-all-means add some diced chicken to the mix. Or add sliced mushrooms, cooked udon noodles, tofu, or baby spinach leaves. Any or all would be a lovely addition. So, give this soup a try. It really is delicious. (And yes, I know this recipe is very similar to my original recipe for Egg Drop Soup. I just like to change things up a bit just for the shear joy of doing so!)

And as for Christmas preparations, I still think I’m 33 when it comes to decorating for the holidays, or getting goodies sent to family and friends. But really, all of this is unnecessary to keeping Christmas in my heart. And that’s just where Christmas belongs. Remembering to be extra special kind, or extra special charitable or thinking of others instead of myself. I still have plenty of room for improvement in all these areas. So, my Christmas wish for myself is to keep working towards being a better person.

My Christmas wish for you is peace, love, and an abundance of hope.

4 c. chicken broth

3 fat or 4-5 skinny green onions, chopped (white and dark green parts separated)

½ tsp. grated fresh ginger

1 T. soy sauce

4 tsp. cornstarch

freshly ground black pepper (just a bit)

¼ tsp. fine sea salt (or more to taste)

¼ tsp. granulated garlic

2 T. water

3 lg. eggs   

2 tsp. toasted sesame oil 

Combine the chicken broth, the white part of the green onions, grated ginger, and soy sauce in a soup pot. Bring to a boil. Reduce heat. Bring broth to a low simmer and let burble for a good 10 minutes.

Whisk the cornstarch, pepper, sea salt, granulated garlic, and water together in a small bowl. (Make sure the cornstarch is completely dissolved.) Then pour into the soup and mix well.

Beat the eggs in a small bowl. To add eggs, hold a fork vertically across the rim of the bowl. Then slowly drizzle the beaten eggs through the tines of the fork into the soup. Move the bowl around as you pour the eggs, so that all the egg doesn’t land in one spot. Let the egg set for a few seconds, then stir gently to break up the egg into desired sized pieces.

Just before serving, drizzle the sesame oil into the soup. Then sprinkle with the remaining green onion. Taste and adjust seasoning. Serve immediately.