Cooking Lessons For Kids
An easy soup for cooped-up kids to make when you’ve run out of ideas.
During difficult times — I find it relaxing to cook. When I peel, chop, stir, simmer, fry, swirl, whisk and mash ingredients together I feel a sense of calm enter my kitchen.
Adults aren’t the only ones who receive calm feelings from cooking. Kids love to cook too. They learn a skill and they get to see how simple ingredients change during the cooking or baking process.
The best part is when children get to eat what they’ve made. They are much more likely to dig into those veggies if they had a hand in the process.
This egg drop soup is an easy dish for children to learn how to prepare and it requires minimal ingredients. And they all love watching how quickly the drizzled eggs make these cool, wispy “noodles.”
You probably have everything you need but don’t fret if you don’t have all of the ground spices.
Last week, I made this soup with the lovely 13-year-old girl I mentor. Once the bowl was put before her, she took a big spoonful, closed her eyes and said,
“This is my new favorite!”
I laughed, as she says the same thing every week!
Egg Drop Soup
4 cups chicken broth
1 tsp soy sauce
1 tsp sesame oil (if you don’t have it — don’t substitute with other oil)
3 eggs, beaten
1/2 tsp each of salt and pepper
1 tsp ground garlic (not salt)
1 tsp ground onion flakes (if you don’t have it — don’t substitute with fresh onion)
1 tsp ground ginger (don’t substitute fresh ginger as it will be too strong)
- In a pot, combine chicken broth, soy sauce, sesame oil, and spices.
2. Bring to a boil and then reduce to medium heat.
3. Crack 3 eggs into a bowl and whisk until combined.
4. Slowly drizzle beaten eggs into the hot broth in the pot and whisk soup the entire time. The eggs will immediately turn into thin, wispy “noodles.” Cook for 2 minutes more.
5. Ladle the soup into bowls and enjoy!