Egg Drop Soup & gettin' inked.

My words are few. My thoughts are scattered.

Why, you ask?

Important reasons. Like, super important reasons.

Alright fine, it's not that important. We're watching the Season Finale of InkMaster. It's a guilty pleasure of mine. Haven't I told you? I love to watch shows on tattoos - don't ask me why. And no, I don't have any. Not even one. Yet watching people decide on a piece of art that will stick with them for life, I don't know man, it's just entertaining.

Especially when people get really bad tattoos. It makes me cring. But it's so awesome at the same time.

So once a week, I zone out on the iPad and enjoy the newest episode of InkMaster.

You can judge me. It's fine.

All that to say, I have a recipe for you. One that only requires five minutes to make, which means you have more time to sit and catch up on all those InkMaster episodes you've missed so far this season.

Isn't it wonderful to free up extra time for such luxuries?

And just for the record, I've made this soup three times in the past week. Why? Because it's simple. Why else? Because it's nourishing to the core. Why else, why else? Because it's made with ingredients I always keep on hand. Why else, why else, why else? Because it's meat free - which means it's frugal. Even with the best of all the other ingredients, it's easy on the grocery budget. So make it for breakfast, lunch, and dinner. You won't regret it.

Egg Drop Soup
You will need:
- 8 cups of homemade chicken or beef broth (the better the broth, the better the soup - I'm just sayin')
- 2 tablespoons olive oil or butter
- 3 organic carrots, chopped finely
- 3 organic stalks celery, chopped finely
- 1 cup of onion, minced
- 4 pastured eggs (the best you can find!)
- 2-4 cups of kale, stalks removed and roughly chopped
- 2 tablespoons naturally fermented soy sauce
- Salt and pepper, to taste
- Toasted sesame oil, to taste

Step One: Heat the butter or olive oil in a soup pan. Add the carrots, celery, and onion. Saute for 5 minutes, until just soft. You don't want 'em mushy, so don't worry about cooking them too much at this point.

Step Two: Add the broth. Bring to a boil. Add the soy sauce and season to taste with salt & pepper. I've heard it said that the only difference between dirty dish water and a delicious soup is the right amount of salt - so make sure to taste it and season accordingly.

Step Three: Add the eggs to a bowl and whisk to combine with a fork. Once the broth is boiling, gently (gently, now!!!!) drizzle (I said drizzle, don't dump!!!!) the eggs into the broth. Little ribbon by little ribbon. Just gently drip the eggs throughout the broth.

Step Four: After drizzling the eggs in, add in the chopped kale. Allow it to wilt for just a minute or so. Lastly, drizzle with some toasted sesame oil. It's delicious.

See? How easy was that! Five minutes. Start to finish.

This is one of the many reasons I always keep a gallon of homemade broth in my refrigerator. You just never know when you'll need it for a giant pot of soup. It's nourishing to the very essence of my soul. Reviving. Refreshing. Comforting.

And easily adaptable to your tastes. Don't have any carrots? So what. No kale in the crisper? Such is life. Use what you got and use it proudly, my friend.

It's all about the mineral-rich broth. And the protein-rich eggs. And the...well, the soup.

It's all about the soup.

And just for the record, if I was ever going to get a tattoo (which I'm not, the thought of not being able to wash them off makes me claustrophobic), I'd go big or go home. Like full tattoo sleeves, I'm talkin'. And they would probably be comprised entirely of food products and cutlery. With perhaps a cow.

What would YOU get?

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Egg Drop Soup

• 8 cups homemade chicken or beef broth ((the better the broth, the better the soup – I'm just sayin'))
• 2 tbsp olive oil or butter
• 3 organic carrots, chopped finely
• 3 organic stalks celery, chopped finely
• 1 cup onion, minced
• 4 pastured eggs (the best you can find!)
• 2-4 cups kale, stalks removed and roughly chopped
• 2 tbsp naturally fermented soy sauce
• Salt and pepper, to taste
• Toasted sesame oil, to taste

1. Heat the butter or olive oil in a soup pan. Add the carrots, celery, and onion. Saute for 5 minutes, until just soft. You don't want 'em mushy, so don't worry about cooking them too much at this point.

2. Add the broth. Bring to a boil. Add the soy sauce and season to taste with salt & pepper. I've heard it said that the only difference between dirty dish water and a delicious soup is the right amount of salt – so make sure to taste it and season accordingly.

3. Add the eggs to a bowl and whisk to combine with a fork. Once the broth is boiling, gently (gently, now!!!!) drizzle (I said drizzle, don't dump!!!!) the eggs into the broth. Little ribbon by little ribbon. Just gently drip the eggs throughout the broth.

4. After drizzling the eggs in, add in the chopped kale. Allow it to wilt for just a minute or so. Lastly, drizzle with some toasted sesame oil. It's delicious.