egg flower soup

When I was in college, there was this amazing mongolian bbq spot - genghis khan - way before all you can eat asian bbq restaurants became the hotspots they are today. We were obsessed with it. One of our most favorite parts about it, aside from all the fresh veggies and meats you stuff in a bowl, was that your meal came with a bowl of egg flower soup, and choice of eggroll or wonton.

But mostly I was obsessed with the egg flower soup (also known as egg drop) and could have it as a stand alone meal everyday if I could. Unlike some, this particular bowl was full of lots of veggies, and not just egg… which makes it the perfect meatless monday comfort food.

Ingredients:

1 Tbsp sesame oil

1 scallion, thinly sliced on the bias

1 roma tomato, diced

1/2 carrot, minced

1/2 head napa cabbage, thinly sliced

1/2 cup frozen peas

1 tsp garlic powder

8 cups chicken bone broth (homemade or store bought)

4 eggs

1 Tbsp butter

Directions:

In a large dutch oven, heat sesame oil over medium heat. Once shimmering add in scallions, tomatoes, carrots, peas, cabbage, and garlic powder.

Once vegetables have softened, and bone broth. Bring to a boil. Turn down to simmer.

In a spouted measuring cup whisk together eggs.

Pour eggs into soup in long ribbons.

Stir and remove from heat. Add butter.