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Nicole Chryst

Wellness Educator

 

Chasing truth, beauty, goodness, and all things naturally wholistic.

Faith over fear.

Ephesians 2:8-10

 

I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not homeschooling my favorite students, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use herbal remedies and essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.


I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.

{Celebrate China} Egg Drop Soup

I tried making Egg Drop Soup on Sunday for Moon Festival but it was kind of a disaster.  I won’t share which recipe I tried for that one, but I redeemed myself tonight with a different one.  This soup is a little Americanized I think, but the additions were well received and had all the flavors we love.  It was hěn hào chī (delicious) and 5 out of 6 of our family members loved it.  It’s almost impossible to please everyone in our family anyway, so I’m calling this one a win.  The fried noodles made everyone really happy too  🙂

Here’s the recipe I worked with from I Wash … You Dry:

Egg Drop Soup Ingredients:
4 cups chicken stock
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp salt
3 green onions, chopped (save 1 green onion for garnish)
1 cup frozen mixed veggies (corn, peas, carrots, etc.)
3 eggs, lightly beaten
pepper to taste
1/4 cup water
1 tbsp cornstarch

Fried Noodle Garnish:
wonton wrappers, cut into strips (as many as you want to fry up for munching)
frying oil

Instructions:
For the soup: In a stockpot, combine the 4 cups of chicken stock, ground ginger, garlic powder, salt, and green onions.  Bring to a boil and let simmer for a few minutes to flavor the broth.  Steam the 1 cup frozen mixed veggies in the microwave, or add to the broth and return to a boil.  Meanwhile, combine the 1/2 cup water and 2 tbsp cornstarch in a separate bowl and mix until completely dissolved.  Slowly add to the soup to thicken as desired.  Next, whisk the eggs in a separate bowl and then slowly stream them into the soup while mixing the broth in a clockwise direction.  That’s what gives the eggs a wispy look.  Season with pepper to taste.

For the fried noodles: Heat oil in a pot, about 1 inch high.  Once hot, add several wonton strips at a time to fry.  They should brown pretty quickly – 30-60 seconds.  If they aren’t browning quickly, the oil needs to be hotter.  Remove from the oil with a slotted spoon and put on a plate with a paper towel.

Serve the soup in traditional Chinese bowls if you have them, I really think they make it taste better.  Garnish with fried noodles and green onions, then enjoy slurping the goodness!  Don’t forget to crunch on extra fried noodles alone too, they’re yummy!

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Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com

Affiliate Disclosure

I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchases through affiliate links help support my work in bringing you real information about health and wholistic wellness.

CONTACT ME

Street, Maryland

443.690.2385

nicole@naturallywholistic.com