Rather recently, but for only the second time, I made egg drop soup. It was good that night earlier in the month, but I was anxious to try again soon. That occurred last Sunday evening, as our temps took another massive dip into below-freezing territory, and harsh brutal gusts shook and jangled even the things that appeared nailed down. Soup felt right, and it was enhanced with the recent addition of wide chow mein noodles to mix in for a bit of crunch.
But let me tell you how glorious to me were the earliest manifestations of the approaching spring season, as that morning I spied the emerging shoots of tulips having suddenly made generous progress out of their bulbed dormancy.
"Egg Drop Soup," by Bill Leung of The Woks of Life: A Culinary Genealogy. [Published November 2015 / Updated 16 April 2025]
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