In an attempt to extract myself from this impending doom spiral I appear to be circling down into, I have made this maddeningly cheery springtime soup. I am grumpy grumpy grumpy. Grumpy Grumpingtons.

Not even the magical way the corn has sweetened the broth, or the delicate noodle-like enokies swimming about, or how the weightless ribbons of egg float perfectly throughout could turn this beat around. Not even the Miami Sound Machine themselves. Grrrrrr.

2 ears if corn, cut from the cobb
3/4 carton chicken or veggie broth
1 bunch enoki’s, trimmed
handful watercress, cleaned and trimmed
2 eggs, beaten
1 c water
salt and white pepper

Bring broth, plus 1 – 2 c water, and corn to a slow boil. Add in a buch of enokis and then slowly add a thin stream of the egg while stirring. Adjust the salt and pepper, drop in a handful of watercress, and for godsakes try to enjoy it!

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