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.
[cooked-sharing]
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.
CategorySoups
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
