Fennel adds great flavor to the soup and acts as a tourist guide to bring the nutrients from the egg and tomatoes to the Kidney.

Yields1 Serving
 1 tablespoon of oil
 1 teaspoon of salt or more to taste
 ½ tomato, cut into small chunks
 ½ onion, cut into small chunks
 3 cups of boiling water
 1 teaspoon of mushroom seasoning
 ½ cup of fennel tips, chopped
 1 egg beaten
 2 tablespoons of sweet potato powder
1

Heat the wok and add the oil, salt, onions and tomatoes.

2

Toss for 2 minutes then add the boiling water and the fennel.

3

Add the mushroom seasoning. Allow the flavors to mix for 2 more minutes.

4

Drizzle into the wok the beaten egg.

5

In a separate bowl combine 2 tablespoons of water and sweet potato starch. Mix well then drizzle over the soup and stir.

CategoryCooking Method,

Ingredients

 1 tablespoon of oil
 1 teaspoon of salt or more to taste
 ½ tomato, cut into small chunks
 ½ onion, cut into small chunks
 3 cups of boiling water
 1 teaspoon of mushroom seasoning
 ½ cup of fennel tips, chopped
 1 egg beaten
 2 tablespoons of sweet potato powder

Directions

1

Heat the wok and add the oil, salt, onions and tomatoes.

2

Toss for 2 minutes then add the boiling water and the fennel.

3

Add the mushroom seasoning. Allow the flavors to mix for 2 more minutes.

4

Drizzle into the wok the beaten egg.

5

In a separate bowl combine 2 tablespoons of water and sweet potato starch. Mix well then drizzle over the soup and stir.

EGG DROP SOUP WITH FENNEL
One Response to EGG DROP SOUP WITH FENNEL
  1. In the recipe, the egg goes in before the sweet potato starch.
    In the video, the beaten egg goes in last.
    I suspect the video is correct!
    Look yummy! And quick, too.


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