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Sesame Egg-drop Soup

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Servings
4
Servings
4
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 T peanut oil
  • 3 slices fresh ginger root sliced thin
  • 2 T sesame oil
  • 2 T sesame seeds
  • 1 large carrot cut into matchsticks
  • 6 scallions minced (separate greens and whites)
  • 4 T tamari
  • 4 cups stock or water
  • 3 medium sized tomatoes chopped
  • 1 T Clover Valley Farms Herb Infused Vinegar try Juneberry Currant-Red Chili for extra spice!
  • 1 cup steamed green beans
  • 2 large beaten eggs
Servings:
Units:
Instructions
  1. In a kettle or large saucepan, quickly sauté ginger slices in peanut oil for several minutes. Remove and discard the ginger.
  2. Add the sesame oil, sesame seeds, carrots and scallion whites (save the greens for later). Salt the mixture lightly, and grind in some fresh black pepper. Sauté over medium heat for 5 minutes, stirring frequently.
  3. Add the tamari, stock or water and chopped tomatoes. Cover, and let it cook over medium heat about 10 minutes more.
  4. At this point, the soup is ready to rest until just before serving time. About 10 minutes before serving time, add the vinegar, peas and optional black mushrooms.
  5. Heat the soup to a gentle boil. Stir the soup in a circular direction with a long chopstick, and drizzle in the beaten egg in a thin, steady stream.
  6. Continue stirring the simmering soup for about 5 more minutes.
  7. Serve topped with minced scallion greens.
Recipe Notes

From The Enchanted Broccoli Forest, Mollie Katzen.

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