EGG DROP SOUP WITH FENNEL

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