In a combined effort to make room in the fridge and also make us something healthy, I wrangled diverse leftovers into a decent egg drop soup for lunch. Scallops, tofu, chicken broth, liquid from half a can of tomatoes, garlic, ginger, scallions and two beaten eggs added up to something that did not taste at all like leftovers. I sprinkled some of the kabocha seed-togarashi gomasio I made yesterday for Thanksgiving on top to finish, and we added sambal oelek to taste since I can’t make anything too spicy. Now there’s some space for all the things yet to be made before Thursday.
